Pesto Sauce for Pizza

 

 

2 cups of fresh basil
olive oil
1/4 cup of grated parmesan
very small handful of walnuts (or raw pine-nuts)
a dash of ground black pepper
Salt to taste

Start with about 1/8 of a cup of olive oil. Pulse in a food processor about 4 secs and look at it. Walnuts should grind down to a slightly lumpy paste, and the oil should rise when it stands for a few minutes. If it’s too thick add oil, if it’s thin add a little more walnut, if the flavor seems too mild, add more basil. Pulse until desired texture forms.

If you miss the taste of pine nuts, swap out some or all of the walnuts. I like to taste the basil, and walnuts are very mild.

Be cautious, over grinding will give you pesto-walnut-butter, which isn’t bad, but might not be the best texture for this project.