Some of my favorite recipes come from Kid’s Cookbooks. This one is from Emeril. It is his daughter’s recipe. I figure if a kid can make it with minimal adult supervision then a college student shouldn’t have a problem.
I’ve taken this and made it in a blender or a food processor. It works well with angel hair pasta. Or better yet nuke a block of cream cheese for 10-15 seconds. Dump some of this on top and nuke it an extra 5-10 seconds. You want it warm and gooey, not too liquid-like. The cheese and the garlic will add some saltiness to it so find a sturdy somewhat salty cracker and dig in. Make sure you have friends to share with or you will burn a few days of Weight Watchers points.
2 tablespoons lightly toasted walnut pieces
1 cup cleaned basil leaves, tightly packed ( I trim off the stems off)
1 teaspoon minced garlic
1/4 cup grated Parmesan cheese (add a little more if you want)
1/2 cup olive oil
Why not some Shrimp or Chicken?
In a blender, combine all the ingredients and process on high speed until smooth, 1 to 2 minutes.
Pour into an airtight container and refrigerate until ready to use, up to 3 days. (The pesto also will keep in an airtight container frozen for up to 2 months.)
I like to make it a day before so the flavors really mix, but there’s nothing wrong with making it using it right way.
Yield: 1 cup