-2 cups (about 2 oz.) packed basil leaves
-1/3 cup olive oil
-1/2 cup Soaked & Slow-Dried Walnuts
-2 (or more to taste) crushed garlic
-1/2 cup grated parmesan cheese
-1/2 tsp. salt (to taste)
Directions . . .
Blend basil, olive oil, walnuts, garlic, and salt in a food processor until smooth. Add parmesan and blend for another several seconds more.
Freeze summer pesto and just scoop out desired amount when needed. For an even easier serving option, use ice cube trays for freezing.