Pesto is one of those things that I think every cook should be able to whip up. It’s perfect spread on a baguette or mixed into pasta. It makes simple sandwiches seem fancy, and it can even be used as a marinade. Something so versatile deserves a place in every kitchen.
Basil pesto has never been my favorite, which is strange given my love for all things basil. I’ve found I prefer nuttier pestos with other herbs, and this walnut one is the best one I’ve made to date. I love the texture and almost creaminess the walnuts add to this pesto. This is the first version I’ve made without cheese, and I didn’t even miss it. It’s garlicky and fresh, and we loved it so much that we made it two weeks in a row. Oh, did I mention that Clara loved it, too? Like seriously loved it. Enough to lick the spatula clean and then stick her fingers into the jar before I could even get the lid on. What can I say? The girl has good taste.