Walnut Pesto

It’s the most modular recipe I have. Use walnut or pine nut or even pecan. Use pretty much any green and get a pesto in the end.

WALNUT PESTO

1 cup toasted walnuts

2 cups tightly packed greens (arugula, kale, chard, spinach, basil…you choose)

1/4 cup olive oil

3 cloves garlic

salt to taste

lemon juice optional

Toast yer nuts. 300 degrees or so, flipping every now and then. Until you can smell walnut wafting.

Let walnuts cool. Gather, wash, stem and dry your greens. Add garlic cloves and some salt to Cuisinart or something like it. Add cooled walnuts. Pulse until you get a coarse meal. Add packed greens. Incorporate with nut meal. Add olive oil. Blend again. You may need to stir a little by hand to get the pesto to pull off of the sides of bowl. Taste to see if you need anymore salt. Add more oil if it seems dry. Go until really emerald. Stick in jar until ready to spread or slather on noodles.