1 large bunch of basil leaves
Juice of 1 lemon
1 clove of garlic
½ cup of walnuts
½ cup of grated parmesan cheese
a splash of olive oil
salt and freshly ground black pepper
Fresh, fragrant basil in the farmer’s market means summer is here at last. This pesto is very easy to make and delicious with whole wheat pasta, or on grilled vegetables, or added to sandwiches. Last night I sautéed some zucchini in olive oil for about 10 minutes; then right before serving I added a spoonful of the pesto, and some cooked quinoa. Yummy, it was a quick and easy, tasty meal for supper.
To make the pesto take a large pestle and mortar, put everything into it, and bash it into a pulp. It takes a few minutes to get the mushed up texture of pesto. Alternatively you can do it in a blender or food processor. That is it! So simple, yet so tasty!