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Guest Post: Basil Walnut Pesto Recipe

I am so excited to have Shannah from Just Us Four guest posting for Domestic Superhero today!! I have followed Shannah’s blog since I started blogging a year and a half ago, so I it’s really cool that she is now writing this post for me!  She came up with a delicious recipe (like always), so lets check it out below!

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Hi everyone! I am Shannah from Just Us Four. I am thrilled to be here posting at Domestic Superhero…thanks so much to Allyson for having me :) Today, I am going to share with you one of my absolute favorite recipes that is so easy but so versatile.

Basil Walnut Pesto

Towards the end of summer/beginning of fall, I start to have small bit of panic about what to do with all the basil from my basil plant before it stops producing for the winter. It is a pretty small plant but produces A LOT of basil. Basil Walnut PestoSo, each fall, I like to make a few batches of pesto to store for the winter so we can skip buying the store bought stuff. I love pesto because you can use it on so many things beyond the standard pasta. One of my favorites is pesto meatball subs. YUMMY.

What You’ll Need

3 packed cups of basil leaves

1/2 cup of walnut pieces

2 garlic cloves

1 tsp lemon juice

1/3 cup olive oil

1/2 cup grated parmesan cheese

Let’s Make It: 1) In a skillet, toast the walnuts and unpeeled garlic cloves for a few minutes until fragrant. Peel the garlic. Basil Walnut Pesto

2) In food processor, pulse the walnuts and garlic until finely chopped. Add the basil leaves and lemon juice and turn on the processor. With the process running, pour in the olive oil and run for about 30 seconds to a minute until it is well mixed/combined. Scrape down the sides of the bowl and pulse a few more times to ensure everything is chopped and combined.

3) Pour into bowl and stir in grated parmesan cheese. Basil Walnut Pesto

Basil Walnut PestoOnce your pesto is made, you can use it immediately, store it in the fridge for 3-5 days or freeze it. I typically reserve some for a dish I am going to make that week and then spoon the rest into ice cube trays and freeze. Once they are frozen, I pop out the cubes and store in a plastic freezer bag. Each cube equals about 1 Tbsp of pesto.

I hope you’ve enjoyed the recipe for Basil Walnut Pesto I shared with you today. If you’d like to see more recipes or crafts I have to share, please stop by my blog, Just Us Four, and say “hi”. You can also connect me with on Twitter, Facebook, Pinterest and Instagram.

Thanks again to Allyson for having me here! I appreciate her letting me come by and highjack her blog for the day ;)

Comments

  1. Christina says:

    Your recipe ingredients calls for 3 cups of packed basil leaves twice. I’m assuming that was a typo???? :)

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  1. […] We had a great guest post from Just Us Four on Monday for Basil Walnut Pesto…yum! […]

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