IMG_1325Growing basil in north Texas is super easy as long as you have some sunshine and a commitment to water at least every other day. I simply love the satisfaction of going out the back door and grabbing a big heaping handful, not to mention it helps deter mosquitos.

 

I noticed this morning that my little basil plant has just about produced all it is going to this season, so I decided to whip up some poppin walnut basil pesto.

 

What you will need:

 

Poppin Walnut Basil Pesto

 

2 cups basil leaves (the stems can be added but the larger stems will turn the pesto a darker brown) which happened to me today!

 

½ cup shredded 3-cheese blend [from Whole Foods] I love this cheese it just adds more flavor. 

 

½ cup oils (I used a combination of 1/3 cup extra virgin olive oil plus about 2 Tablespoons of toasted walnut oil) the walnut oil [from Marshall’s] gives it a nuttier kick. 

 

1/3 cup chopped walnuts

 

3 garlic cloves chopped

 

Himalayan Sea salt [from Costco] and fresh ground pepper

 

Grab your food processor, add the basil leaves and walnuts, and pulse about 5 times. Add the chopped garlic and 3-cheese blend and pulse about 5 more times.

 

Turn food processor on and slowly and steadily add the oil mixture, you may want to stop a few times and scrape the sides so as to get all the yumminess. Add salt and pepper to taste and enjoy!

 

Option for Jalapeno Walnut Basil Pesto:

 

Separate a small portion of the pesto into a bowl

Add a jalapeno to the food processor

Stir the pulsed jalapeno into to the small container of pesto. Enjoy!

 

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