1/2 c. raw pecans, walnuts, or a mixture of both
1/4 tsp. Himalayan rock salt, sea salt, or kosher salt
2 c. fresh Thai basil
1 Tbsp. fresh lemon juice
1/4 c. Garlic Olive Oil
Place nuts in the bowl of food processor and pulse until broken down, about 30 seconds. Add salt if in rock form and pulse as well. Add basil and lemon juice. Pulse to mix until basil leaves have been incorporated with the nuts. Add Garlic Olive Oil, and process until combined and until pesto has reached desired consistency.
Toss pesto with cooked fettuccine or linguine (or pasta of choice). Top with freshly grated Parmesan cheese, garden fresh tomatoes (or other as available) and freshly grated black pepper. Garnish with fresh Thai basil leaves.
Serve with crisp green salad and crusty bread.
Chef's Note: Pesto can be frozen. Place tablespoonful of the pesto into ice cube trays, and freeze. When frozen, remove individual ‘cubes’ and wrap well in plastic wrap then put into a zip-lock bag. Thaw and use in favorite pasta dish as desired. 4 ‘cubes’ yields 1/2 cup of pesto. Add more oil as required.
Submitted by: Linda Homenick, Selkirk MB
*Submitted in the Cook Your Heart Out cooking contest