There is really nothing special about this pesto other than the fact that I used walnuts rather than pine nuts. Walnuts are cheaper than pine nuts. I guess that's special. Or maybe it's special because it does actually taste different, subtly, and is worth trying just for a change. It was a nice pretty green.
Then I put a crazy amount of butter and cheese in it. And it became a creamy cheesy magical pesto. Go ahead. Just eat it right off the spoon. Recipe after the jump:
2 cups packed basil leaves (approx. 2 oz)
1/3 cup olive oil
1/2 cup finely chopped walnuts
2 cloves garlic, minced or crushed
1/2 cup grated parmesan cheese
2 tablespoons softened butter (optional)
1/2 teaspoon salt (optional)
Pulse basil, walnuts, garlic and salt in food processor until it becomes a uniform paste. Slowly drizzle in the olive oil with the processor running. Add Parmesan and butter and blend 5-10 seconds more. If serving with pasta, add a couple tablespoons of pasta water to loosen.