Homemade Pesto with walnuts because I’m allergic to pine nuts This is so simple and easy to make and

Homemade Pesto with walnuts because I’m allergic to pine nuts This is so simple and easy to make and you can make so many recipes with it #pesto #onthisday #homemade #pestopasta #basil #kitchenhack

Over the weekend, I made, you know, the mozzarella and tomato and basil little glaze on it. And I have all this leftover basil. I was like, what am I going to do with all this basil? I’m going to make some pesto. Usually when you make pesto, you make it with pine nuts. But I’m allergic to pine nuts. Learned that you can make pesto with walnuts. So that’s what we’re going to do today. I’m using my Hamilton Beach food processor. You could probably use like a Ninja blender or something, too. You do need something and kind of chop all of this up. First thing we’re going to do here is walnuts. One/3 of a cup of walnuts in the food processor. We’re going to chop that first. Put your top on and let’s go. Okay, next up is going to be the basil. Please sniff it. Sniff it as much as you can. It’s so good. For the basil, you want like two cups, like packed cups full. So, I already measured that out. I’m just going to throw that right in here. The next thing we’re going to throw in here at the same time is going to be two huge garlic. I was going to stick these up my nose. It’s not a good idea. And I’m doing two big cloves. If you want to go harder on the garlic, go hard on the garlic. It’s my favorite. Right in there. Next thing, half a teaspoon of salt, four of a teaspoon of pepper. Top on and let’s go. Okay, now just to show you that’s what it’s going to look like. Top back on. Lock and load. Next up is olive oil. 2/3 of a cup of olive oil. Olive oil. And what you’re going to want to do is while you have this going on like the lowest setting that you can have it, you’re going to slowly pour the olive oil in. That’s why the food processor is good because it has this little shoot here. So, gently, we’re going to turn this on. Now, I just did half the amount of olive oil. I can’t say olive oil. I’m just going to get in here and give it a good mix. I’m going to do another round of the olive oil, but a total of 2/3 cup. And the last ingredient is a half a cup of Pecarino Romano grated cheese. Just going to sprinkle this in. This is going to go in last. Top back on, lock it, and go. And it’s all done. Simple as that. going to take all this out and we’re going to scoop it into a mason jar and then we’re going to let it sit so that all the flavors can melt together in glorious harmony. And that’s it. Look at how beautiful it is. So, I’m going to put this in the fridge for a couple hours. I’m probably going to make it with like pasta and chicken. I’ll post another video of what I make with this. Don’t buy your pesto at the store. Make your own. It’s cheaper and super easy. Let me know if you make it. Like and follow for some more recipes. Ice.