It my final Christmas Eve recipe, and it’s fuzzy too! I made this pesto for an appetizer served over toasted French bread. My dad liked it and even ate one or two of the cherry tomatoes on top! This recipe is very haphazard as I tend to just throw things in by the handful until it tastes good.
3/4 cup basil
1/2 cup parsley
1/2 cup walnuts
2 cloves garlic
1/4 cup olive oil
1/2 cup Parmesan cheese, grated
Toss the fresh herbs into the food processor and pulse 3-4 times. Then put the garlic and nuts in and mix until chopped. Season with salt and pepper and then, with the food processor running, add the oil. Finally, mix in grated cheese. I served it over toasted bread along with a few slices of cucumber with a little pesto and a tomato on top.
Notes: Traditional pesto calls for pine nuts, which are great, but are pretty expensive. I’ve also made arugula pesto, spinach pesto and have made them with many kinds of nuts. It’s fun to experiment and always tastes great.
Servings: 7-8 servings as an appetizer