Is your basil plant still producing in October, so randomly, like mine? It is? Perfect! Let's make one last batch of "Poor Man's Pesto" (which I could just as easily call Med Student's Pesto...). There are a million different pesto recipes out there, but this is what makes our taste buds do a happy dance.
A few pretty pictures to get us started right...
|I'll be honest (because I am an honest person): This is not all basil from my plant - my farmer neighbor helped bulk up my supply.|
|I ran out of garlic a couple of weeks ago. That was a first - I nearly cried. I put garlic in EVERYthing and don't know how to cook without it.|
|So are you curious why in the world do I call my pesto "Poor Man's Pesto"? Primarily because I am waaay too cheap to buy pine nuts. Instant, less expensive substitute? Walnuts!|
Poor Man Pesto
2 cups basil leaves, loosely packed
1-2 garlic cloves (depending on your taste buds)
1/3 cup walnuts
1/4 cup goat cheese (or cheese of your casein loving preference)
1 Tbsp. lemon juice
1/4 cup extra virgin olive oil
salt and pepper to taste (about 1/4 tsp. of each)
In your food processor (I adore my simple Ninja), chop your nuts until fine (but not completely powder!). Add in the basil and garlic; pulse. Once this is all combined, add in the remaining ingredients. If it seems too thick, add a bit of extra olive oil. Season the pesto with salt and pepper to taste.
And that's it! So quick and simple. The longest part is picking the basil leaves off the stem...but it smells so amazing that you won't even mind. I pinkie promise. This stuff is gold as a dip for bread
or eaten straight off of a spoon, or as a sauce on pasta.
I'll be sharing this easy to make and easy on the wallet recipe with some of these fun places this week!Pin It