Pesto is a great recipe to master. It’s so versatile and can dress up just about any dish. You can serve it on chicken, eat it with bread, add it to mashed potatoes, serve it on top of eggs and the list goes on.
My favorite way to enjoy pesto is over a nice piece of fish. It pairs well with just about any type of fish. If you make the pesto ahead of time, a gourmet fish dinner becomes an easy weeknight meal. All you have to do is cook the fish and top it with the pesto, serve with an easy veggie side dish and viola, a deliciously healthy dinner is served!
This pesto recipe differs from traditional pesto in that I did not use any cheese and I replaced the commonly used pine nuts with walnuts.
- 2 cups fresh basil
- 1 clove garlic
- ¼ cup walnuts
- 2 tablespoons extra virgin olive oil
- ½ lemon, juiced
- sea salt to taste
- Add basil, garlic, walnuts, lemon juice and salt to a food processor and pulse until finely chopped.
- Turn the processor on and leave running while slowly pouring the olive into the processor bowl. Continue to process until a smooth consistency is achieved.