Guess what I made today. I love pesto and thanks to all the rain we’ve had lately, my basil plants are growing like gang-busters. I had enough basil leaves for two cups of delicious pesto!
Pesto is a great low-carb topper for chicken breasts and fish. I’ve even used it in place of salad dressing too. For lunch I’m using on fresh mozzarella and tomatoes. Yum!
Unlike most pesto recipes, I use walnuts instead of pine nuts. Pine nuts are way too expensive and frankly, I prefer the walnut flavor. The wonderful thing about pesto is you can experiment with the types of nuts (and sometimes seeds). For this batch, I used both walnuts and macadamias. When it’s time for the 2nd basil picking, I plan to use pistachios (that should make the green color pop!). Read More