(No Cheese) Pesto

New: November 2015

Makes about 6 servings

INGREDIENTS

1.5 cup2 walnuts (or pine nuts)
Coarse salt and ground pepper
8 ounces of basil, then remove thick stems
6 garlic cloves
1.25 cups extra-virgin olive oil
DIRECTIONS

Preheat oven to 350 degrees. Spread nuts evenly on a rimmed baking sheet; toast in oven until golden and fragrant, tossing once, 8 to 10 minutes. Let cool completely.

Meanwhile, bring ~6 cups salted water to a boil; add basil, and submerge with a spoon. Immediately drain in a colander. Rinse with cold water until cool, then pat basil completely dry in paper towels.

In a food processor, add garlic cloves and pulse several times to chop. Add nuts and basil; season generously with salt and pepper. Process until nuts are finely chopped. With machine running, pour oil in a steady stream through the feed tube; process until smooth. Use immediately, or freeze.


adapted from Martha Stewart, http://www.marthastewart.com/337337/basil-pesto
original (8 cups (4 ounces) lightly packed fresh basil leaves)