Growing 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!