MY EASY TO MAKE WALNUTS PESTO TO USE DURING THE NEXT COUPLE OF WEEKS!

​Pesto sauce is multipurpose, delicious and adaptable to use on many dishes. I recommend that you try to keep it always available in your fridge for anytime you cook something yummy and want to use it at the last minute. As always, my version is fresh, not store bought, healthier and uncomplicated. Use it over fish, pastas eggs, anything.
 
Category:  Sauce/Condiment
Approx. Prep and Cook Time:  10 Minutes
Approximate Cost:    $4.40
Difficulty Level:  Easy
Allergens, Other:  Gluten Free   __X__   Vegetarian __X__ 
Servings: 5 to 6 servings (by tbsps.)
 
1 small Bunch of basil, rinsed (about 1 c.) (USE THE LEAVES ONLY= ($2.00)
3 cloves of Garlic, large, peeled (.40)
Juice of 1 lemon (.50)
½ cup parmesan cheese OPTIONAL (I did not use cheese this time and it was delicious)
¼ c. chopped unsalted walnuts (If you are allergic Nuts are optional) (I used them) (.30)
Salt & Pepper to Taste (you should have this at home and less salt is better) (you should
 have this at home= (if not add.20)
¼ c. 100% Avocado Oil, add more as needed for smoothness ($1.00)
 
Directions
In a food processor (or blender) process (pulse) the first 5 ingredients listed, then add the last ingredient, avocado oil, slowly. (You can add more avocado oil to taste as needed.) Refrigerate any leftover pesto for about a couple of weeks for later use. Or, you can also freeze it in ice trays and when frozen, place in Ziploc bags. (I am sure that you will use it all before, smile.)
 
HACK: You can also make Pesto by using basil or parsley instead of cilantro. Serve it with any type of pasta, or crostini or as a side dipping sauce for any meat, pork or chicken dish. YUMMMM!