Basil Walnut Pesto

The best way I know to use up a huge batch of basil is to make a huge batch of pesto! I really like the flavor of walnut pesto versus the traditional pesto with pine nuts, but you can substitute them  in this recipe, if you'd like. This pesto has a nice flavor--you won't even miss the parmesan that's included in traditional pestos. This recipe is easy to scale if you just want to make a small batch. I ended up freezing my extras in a silicone ice cube tray and then storing the frozen cubes in a resealable plastic bag for future use.

Ingredients
8 cups packed fresh basil leaves, rinsed and dried
2 cups toasted walnuts
6 cloves garlic, peeled
1/2 tsp sea salt
freshly ground pepper
1 1/2 cup extra virgin olive oil
2 Tbsp lemon juice

Preparation

1. Place basil, walnuts, and garlic in the bowl of a food processor and pulse until chopped and well combined. Add lemon juice and pulse once.
2. With the processor running, add oil in a very slow stream.
3. Season with salt and pepper, to taste.

Basil Mayonnaise

I prepare my mayonnaise by hand to allow better control over the emulsification process. It still takes only about 5 minutes to make. If you prefer, you can use a food processor; just be sure to add the olive oil very slowly to ensure your mayonnaise emulsifies properly. Also, to avoid the strong flavor of regular extra virgin olive oil, I use only light tasting olive oil in my mayonnaise. This is great served as a dipping sauce with grilled shrimp.

Ingredients

2 egg yolks

2 tsp Dijon mustard

3 tsp lemon juice

1 cup extra light olive oil

sea salt

freshly ground black pepper

2 cups firmly packed fresh basil

2 garlic cloves, minced

Preparation

1. Pulse basil and garlic in a food processor until finely chopped. Set aside.
2. Place egg yolks, 1 tsp mustard, and 1 tsp lemon juice in a medium bowl. Whisk to combine.
3. Slowly whisk in olive oil, a little at a time, until mixture emulsifies. Continue adding olive oil until mixture is thick and creamy. Add remaining mustard and lemon juice, whisking to incorporate.
4. Fold in chopped basil and garlic. Season with salt and pepper.
5. Refrigerate for at least 30 minutes to allow flavors to combine. Mayonnaise can be refrigerated in an airtight container for up to 1 week.