Garlic and I don’t get along. You see, I like it, but it doesn’t like me. I’ve always loved the flavor, don’t get me wrong, but indigestion, headache, and sweet tooth syndrome (yeah, it totally has to be a thing) seem to develop after eating this Allium sativum. Not only that, I absolutely hate having garlic breath all night long/the next 24 hours. No Euthymol or tongue scraper can get rid of that. Also, I had begun to notice the last year or so that every time I had to chop fresh garlic, I’d have garlic fingers for several days after. Like, I could smell the scent of garlic in the pores of my fingertips for literally 4-5 days after. And it makes me nauseous. See, we gots problems.
But not to fear. That doesn’t mean that I will go without having garlic in my pesto. That is one thing I will not sacrifice. Garlic breath and fingers aside, I have found two ways around this: 1. purchasing already pre-crushed garlic in the jar (I like Trader Joes’), or 2. ask boyfriend to chop it up for you. Method number 2 seemed to work for this recipe quite well.
I hope that none of you have this problem. I hope you and garlic get along just fine. Less for me, more for you!
That aside, this is, by far, the best homemade pesto I have ever made. I hardly ever make it, but I bought a whole package of basil last week for juicing recipes, and had a ton left. I also received a huge package of homegrown walnuts from my grandmother’s farm a few days ago. So that’s when the two pieces of the puzzle came together. But then, on top of that, I thought a little pinch of truffle salt be a nice touch. And it surely was.
This recipe is dedicated to both of my (living) grandmothers, on both sides. If it weren’t for either of them, I wouldn’t have been able to make this. Grandma #1 supplied the homegrown walnuts, and grandma #2 supplied my new 7-cup Cuisinart (I’m not sure how I survived so long with a 3-cup one, but I somehow managed!).
Thank you, grandmas. I have the best grandmas in the universe.
Truffled Walnut Pesto
Makes about 3/4-1 cup of pesto
- 1/2 cup walnut halves
- 1 cup basil leaves, packed tightly
- 1 cup fresh spinach leaves, packed tightly
- 2 garlic cloves, peeled and coarsely chopped
- 1/4 cup shredded or grated grana padano
- 1/2 lemon, squeezed (about 1 Tbsp.)
- 1/4 cup extra virgin olive oil
- black truffle sea salt, to taste (I bought mine here)
- Place walnut halves in a food processor and process until finely chopped.
- Add in basil, spinach leaves, and garlic. Pulse until well incorporated.
- Add in lemon juice and grana padano.
- With the lid on and motor running, steam in olive oil.
- Season to taste with salt and pepper.
- Mix with your favorite pasta or whatever!