HOMEMADE PESTORecipe from Cooks Illustrated People avoid making pesto, I think, because of the

HOMEMADE PESTORecipe from Cooks Illustrated People avoid making pesto, I think, because of the price of pine nuts. But walnuts provide almost the exact same taste, at a fraction of the cost. Plus, this recipe only calls for ¼ cup of nuts, so that averages to less than a $1. And yes, this recipe does have mayonnaise, which might freak you out until I remind you that mayonnaise is one of the top five ingredients ever created.  Ingredients: ¼ cup walnuts or pine nuts  2 garlic cloves, unpeeled salt ¼ cup extra virgin olive oil 3 cups fresh basil leaves 1 oz (1 cup) baby spinach ½ tsp pepper 2 Tb lemon juice 1½ oz Parmesan cheese, grated fine (¾ cup) 6 Tb mayonnaise Directions: Bring 1 cup of water to boil in pot. Toast walnuts in dry skillet over medium heat, shaking pan occasionally, until just golden and fragrant, 4 to 5 minutes.  When water is boiling, add garlic and let cook 1 minute. Remove garlic with slotted spoon and rinse under cold water to stop cooking; set aside and let cool. When garlic is cool, peel and mince or press through garlic press. Place walnuts, garlic, basil, spinach, pepper, lemon juice, oil, and 1 tsp salt in bowl of food processor and process until smooth, scraping sides of bowl as necessary. Add cheese and mayonnaise and process until thoroughly combined. Transfer mixture to large serving bowl. Cover and refrigerate until ready to use. -- source link
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