Pesto Croutons

 Last week while traveling to New Orleans, I had a delicious salad from Stanley on Saint
Ann Street (Jackson Square). It was a mixed green salad with pesto croutons and roasted
pine nuts and the croutons were so good I knew I had to try to make them at home.

Walnut Pesto

Summer is my absolute favorite time of year!
I love the warm temperatures, hanging out with friends at our pool, wearing flip flops every chance I get and eating lots of fresh fruits and veggies.

I also love having fresh herbs right outside my kitchen door!

My basil has been doing pretty well, so I decided to make some pesto. 
I hardly ever use pine nuts and didn't have any around, so I decided to try walnut pesto.
I think I will make it this way from now on!
It was delish on my pesto baked salmon with couscous and veggies!

This recipes makes a small batch, but it was perfect for just the hubby and me.
Feel free to double the recipe if you need more.

Walnut Pesto

1 cup packed fresh basil leaves, washed and dried
1/4 cup chopped walnuts
4 T freshly grated parmesan cheese
1/4 cup extra virgin olive oil
1 garlic clove
juice of half of a fresh lemon
salt and pepper to taste

Pulse basil and walnuts together in a food processor.
Add the garlic and olive oil and pulse again.
Add parmesan cheese, lemon juice, salt and pepper.
Pulse just until blended.
Using a rubber spatula, scrape down the sides and pulse a few more times.
Store in an airtight container in the fridge.

Recipe from Kiss My Spatula