Garlic Basil Pesto
Suggested Garlic Variety: Kettle River Giant, Lorz Italian, Aglio Blanco
1 cup toasted Walnuts, chopped
1/2 cup Romano Cheese, grated
1 healthy handful (about a packed cup) of fresh Basil (Genovese Basil is what we use), coarsely chopped.
3 medium size cloves Garlic
1-2 Tbls lemon juice (start with 1 Tbl, see step 4)
2 Tbls Olive Oil (EVOO is not necessary - but a good honest olive oil is)
1/4 tsp Kosher Salt or to taste
Put toasted walnuts and garlic in a blender or food processor. Pulse a few times.
Add grated Romano cheese and basil to the nut mixture. Pulse a few times.
Add a pinch of salt, lemon juice and olive oil to mixture. Pulse until you have a somewhat loose paste consistency.
Taste and adjust again as necessary (see Hint, below).
Taste it: Too dry, add a little oil. Too lemony, add a bit more nuts and cheese. Too herby, add cheese. Can’t taste the basil or lemon or want to taste more garlic, add some. If it tastes a little “flat”, add some salt. Pulse a few times after each addition.
Pesto can be frozen in ice cube trays, then stored in a plastic freezer bag for use later as a quick, tasty addition to pasta.
Top a plain cheese frozen pizza with pesto and sliced tomatoes before putting it in the oven for a quick and easy riff on a Margherita pizza.