This pesto recipe uses peanuts instead of the traditional pine nuts, adding a unique toasty flavor. If you do not like or cannot eat peanuts, go ahead and substituted a different kind of nut, such as walnuts or almonds, or leave out the nuts entirely and add an extra tablespoon of parmesan cheese. Make a couple of batches and freeze the extra, so you’ll have it on hand for a quick dinner. It’s delicious tossed with hot pasta or used on pizza.
Yield: 1/2 cup
- 2 cups fresh basil
- ¼ cup salted roasted peanuts
- ¼ cup Parmesan cheese
- 3 garlic cloves
- Sea salt and freshly ground black pepper to taste
- ¾ cup extra virgin olive oil
Instructions:Place basil, peanuts, cheese, garlic, and a sprinkle each of salt and pepper in a blender; pulse several times. Add half olive oil and pulse again. Gradually add remaining olive oil while blending on low speed.
You can freeze extra pesto in ice cube trays, then store in an airtight freezer bag.