WALNUT AND LIME BASIL PESTO

My go-to staple in summer is fresh pesto. I always have an abundance of basil in the garden and make this pesto on a weekly basis to keep in the fridge. It’s great for impromptu dinner parties and quick summer suppers. Serve it on poached halibut, grilled salmon, and chicken, in pasta and pizza recipes, or simply with crackers as an appetizer.

¼ cup walnuts

1½ tablespoons chopped garlic (4 cloves)

2½ cups fresh basil leaves, packed

½ teaspoon kosher salt

½ teaspoon freshly ground black pepper

¼ cup of freshly squeezed lime juice (about 2 to 3 limes)

½ cups good olive oil

½ cup freshly grated Parmesan

Makes 1 cup

1. Place the walnuts and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds.

2. Add the basil, salt, and pepper.

3. With the processor running, slowly pour the lime juice and olive oil into the bowl through the feed tube, and process until the pesto is thoroughly pureed.

4. Add the Parmesan, and puree until you reach the desired consistency, about 20 seconds.

5. Use the pesto right away or store it in the refrigerator or freezer with a thin film of olive oil on top so the basil doesn’t brown.

MAKE IT AHEAD: Store the pesto in the refrigerator in an airtight container, and drizzle the top with oil to prevent browning. Freeze the pesto in ice cube trays, and then store the frozen pesto cubes in plastic freezer bags in the freezer for up to six months.