One of my favorite go-to recipes is Pesto Pasta.
It take 20 minutes to make start to finish, Lua likes it, and the left over pesto is great to use all week long. When searching online for a pesto recipe, I found there are so many versions in terms of the quantity of ingredients and which herbs or nuts to use.
I can not eat pine nuts, which seems to be the traditional nut used to make pesto, however walnuts, pecans, almonds or a mixed blend of nuts work great. The left over pesto is great the next morning on eggs or as a snack on crackers. If you are in a pinch and are looking for a quick and easy dinner, this is your recipe!
1 cup nuts (walnuts, pecans, hazelnuts, or a mix of all)
5 cups basil, loosely packed
5 garlic cloves, minced
1 1/2 teaspoons red hot chili flakes
1/2 teaspoon salt
freshly cracked black pepper to taste
juice of 1 lemon
1/2 cup Extra Virgin Olive Oil
Toast nuts by placing in a pan over medium high heat for 2 minutes or until they become aromatic. Shake often to prevent burning. Place basil leaves in a food processor, pour warm toasted nuts on top then add remaining four ingredients. Pulse a couple of times, then while running, slowly add extra virgin olive oil. Pulse until at desired consistency. Add more oil if mixture is too dry and season with salt and pepper. Enjoy with pasta, chicken or fish.