Backyard Basil Walnut Pesto



Pesto, Pesto, Pesto…..for weeks I have been looking at my overgrown and beautiful basil plant that is more like a bush. For weeks now I have said to myself “what can I do with all of this basil?”  The light bulb clicked………….PESTO!!!!

I used everything I had in my pantry; extra virgin olive oil, walnuts, garlic, and parmesan cheese. Super easy, super delicious and super versatile.

What you need:

2 cups of fresh-cut basil

2/3 E.V. olive oil

3-5 garlic cloves (depending on how garlicy you want it)

2/3 cups walnuts

2/3 cup parmesan cheese.

In your mixer place the basil, E.V. olive oil, garlic, walnuts, and parmesan cheese. Blend until your happy with the pesto consistency. Your house will smell delicious and your food will taste fantastic.


Last night I made a vegetarian dish for meatless Monday. I took artichoke hearts, mushrooms, oven roasted tomatoes, cannellini beans, and whole wheat pasta, cooked it all together with about 2 table spoons of the basil pesto.

Tonight I will filet a chicken breast and marinate it in the pesto then pan sear the 2 chicken breasts and serve with polenta and a salad.

Most likely I will have some pesto left over for something later in the week. Typically at the end of the week my husband and I like to make panini’s with whatever leftover meat, cheese, bread, and veggies are in the fridge. We always accompany the panini with a nice big salad on the side.

I am thinking chicken pesto panini’s later this week.

What kind of pesto panini would you make?

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