Best Pesto

My aunt gave me this recipe, and it really is the best pesto I have ever had. The secret is to use a few walnuts instead of all pine nuts (not to mention it's cheaper).

Makes: 1 1/2 to 2 cups
2 cups packed fresh basil
4 medium garlic cloves, peeled and cut in half
1/2 cup pine nuts
1/4 cup walnut meats
1 1/4 cup freshly grated parmesan cheese
salt and freshly ground pepper

Combine basil, garlic, pine nuts, and walnuts in the bowl of a food processor. Pulse on and off until basil is chopped, add olive oil in a steady steam while food processor is running until a paste is formed. Scrape down container, and add Parmesan cheese, combine. Refrigerate up to three weeks, or pour into ice cube trays, transfer to a bag and freeze.
*If you have a magic bullet you can also combine all ingredients together, and adding olive oil in a few batches at the end*

If you are looking for new ways to use pesto I highly recommend adding a couple tbs of pesto to some healthy Quinoa. I also like to mix half pesto, half mayo together instead of plain mayo on my sandwiches.

*Quinoa was once called the "gold of the Incas." And it's no wonder: it's a whole grain; and a complete protein, making it a great choice for vegetarians and vegans. Quinoa is a very good source of manganese as well as a good source of magnesium, iron, copper and phosphorus.