A trip to the Farmer’s market this weekend resulted in three huge bunches of basil, and an afternoon of pesto-making. I usually make pesto with walnuts or pine nuts, whatever I happen to have in the cupboard, but this weekend it was walnut pesto. In my cuisinart, I chopped and blended basil, walnuts, garlic, walnut oil and preserved meyer lemons… holy moly, what is it about preserved lemons that makes everything so delicious? At this point I am putting preserved lemons in everything, just to find the limit. Turns out, there is no limit for deliciousness.
I made five jars of pesto, labeled each with the chalk pen, and froze the jars for easy meals.I don’t think this batch will last very long, since pesto tastes good in everything, all the time.
Tags: homemade pesto, Recipes
