Happy Monday! I hope you all had a wonderful weekend. We celebrated a wedding of two of our friends in our hometown, it was Craig’s birthday, and father’s day…so we had a jam packed weekend. I also got to eat cupcakes (which are seriously the key to my heart). I know Mondays can be overwhelming sometimes, but this quote usually gets me through “start each day with a grateful heart.” I personally sometimes forget the “each day” and think hmm I’ll start Sunday with a grateful heart or Saturday with a grateful heart. Just a little pick me up for anyone with the Monday blues! Every day has the potential to be the best day.
This basil walnut pesto recipe is one of my favorite dinner recipes. It’s SO filling and full of flavor. Craig was very skeptical of the crazy green color, but one taste and he was hooked.
I decided to make this pesto with walnuts, but you could definitely use pine nuts or almonds as well.
I’m telling you I’m a newbie on this whole cooking journey. Before this past year it seemed that every night in our house was taco night or spaghetti night. When I say spaghetti night I’m not talking about yummy whole wheat pasta with homemade tomato sauce. I’m talking 99 cent store bought noodles with preservative filled sauce. I’m loving this whole “fresh” food adventure!
I recently decided to cut out all meats and have a vegetarian diet. I am still eating dairy, but that’s only because I don’t think I’m ready to give up cheese (it’s my fave). I’m excited about my new plant-based diet and can’t wait to share more vegetarian recipes with you.
This pesto serves perfectly on top of homemade whole wheat pasta that only has 4 ingredients!
Try it out and let me know what you think. I love to hear that people have made one of my recipes. If you do don’t forget to hashtag #localtasteblog on Instagram! I’d love to see your photos.
- 3 cups fresh basil leaves
- 1/3 cup freshly grated parmesan cheese
- 1 1/2 cups chopped walnuts
- 4 cloves garlic, peeled
- 1 cup olive oil
- 1 tsp. salt
- 1/2 tsp. pepper
- Blend basil, walnuts, parmesan cheese, and garlic in a food processor.
- Slowly add in oil while food processor is blending other ingredients.
- Blend until it reaches a sauce-like consistency.
- Add in salt and pepper.
This sauce can be served warm over warm pasta or served cool over chilled pasta. I prefer it served cool.