Place the basil leaves and garlic in a food processor or blender, and mix well. Add the walnuts, and continue to blend until the nuts are finely ground.
Keep the machine running as you drizzle in the olive oil. When you have a smooth paste, transfer to a bowl, and stir in the parmesan. Season to taste with salt and pepper.
If you are not going to use the pesto right away, place in a container that has a tight-fitting lid. Smooth out the top surface of the pesto, and pour on enough olive oil to cover it completely. This creates an air-proof seal that helps preserve it well. Cover tightly and store in the refrigerator.
Earthy Jane’s Walnut Falafel is a plant-powered twist on the classic falafel, packed with earthy flavor and satisfying texture. Whether you’re enjoying a cozy night in or fueling up for an active day, this falafel brings balance, flavor and nourishment to your table. See full post here ».
Gillie Houston’s Walnut Muhammara takes the classic flavorful dip to the next level with creamy tahini, crunchy California walnuts, roasted cauliflower, and a burst of pomegranate. Just blend, top, and serve with pita or veggies. See full post here ».
Rapping Chef’s Crispy Walnut Tacos use a flavor-packed blend of California walnuts, mushrooms, onions and garlic for a delicious, meatless filling. Topped with cheese, onion, cilantro and a zesty squeeze of lime, these a fresh, satisfying twist for any Taco Tuesday. See full post here ».
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