Sunday, May 16, 2010
Basil Walnut Pesto
I regret that I don't have a prettier picture of the pesto, because it really deserves a nice picture in natural light to show off its green color. You'll just have to trust me. The pesto gets the highest possible rating from me. The pesto is Alicia Silverstone's recipe for basil pesto, which you can watch her make here, as part of her artichoke, mushroom and leek crostini (I've made this in its entirety, and it's fantastic, simple, and a great party appetizer as you can make the toppings in advance).
I used walnuts instead of pine nuts, this time. Alicia's recipe stands out from other pestos because the ume vinegar gives it a richer, tangier kick. It's delicious! But if you would like a cheesier tasting pesto, this one is good. As always, you can use almost any nut or leafy herb you like.
Basil Walnut Pesto:
1 cup fresh basil leaves
3/4 cup chopped walnuts
1/4 cup fresh lemon juice
1-2 Tbsp ume vinegar
1/4 cup olive oil
Process the ingredients in the food processor, adding the olive oil through the feeder once the other ingredients have been blended.
The pesto is excellent served with Alicia's mushroom & leek saute and artichoke spread, on crostini. Or, it's addictive on its own, with Italian bread for dipping.