Yup. You guessed it. I had a huge package of amazing organic basil to use up. And I’m not sorry. I love the look of the beautiful, bright leaves and that irresistible basily smell. Consequently, I love pesto. Not that super oily, funky store-bought kind, though. The real stuff. Fresh, homemade, and seasoned just to my liking. This recipe might not be the ultimate in traditional basil pesto, but it sure is tasty!
Basil Pesto a la Kelsey
an “Apple a Day” original
2 c. fresh basil, lightly packed
1/3 c. toasted walnuts
1 garlic clove
1 TBSP lemon zest
2 TBSP lemon juice (from about 1/2 lemon)
1/3 c. grated Parmesan cheese
1/4 tsp. red pepper flakes
1/2 tsp. salt, plus more to taste
1/2 tsp. freshly-ground black pepper, plus more to taste
1/3 c. extra-virgin olive oil
1. Place all ingredients except oil in food processor. Run until almost smooth.
2. With processor still running, drizzle oil through feed tube until completely mixed. That’s it!