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PESTO with everything

My husband makes the absolute best PESTO. When it’s Basil season, we just go nuts. It really elevate any meals your doing. I have never made a grilled baguette with pesto on top ( Like a flatbread)! but doesnt it sounds good?

The main difference is the use of WALNUTS instead of pine nuts.

Why walnut and not pine nuts? Have you heard for pine nut mouth?:

The term “pine nut metallic mouth issues” likely refers to a condition known as “pine nut syndrome” or “pine mouth.” This condition occurs after consuming pine nuts and is characterized by the development of a metallic or bitter taste in the mouth. Here is a more detailed description:

  1. Symptoms: The primary symptom of pine nut syndrome is a persistent metallic or bitter taste in the mouth that can last for several days to weeks. This taste disturbance is often described as a strong metallic or bitter flavor, similar to the taste of a mouthful of pennies or aluminum foil.
  2. Onset: Symptoms typically begin a day or two after consuming pine nuts and may gradually worsen before gradually improving.
  3. Duration: Pine mouth can persist for varying lengths of time but usually resolves on its own within a few days to a couple of weeks.
  4. Cause: Pine nut syndrome is believed to be associated with certain species of pine nuts, particularly Chinese white pine nuts (Pinus armandii) or Korean pine nuts (Pinus koraiensis). It is thought that a specific compound found in these pine nuts, possibly a fatty acid, triggers the metallic taste reaction in some individuals.
  5. Severity: The intensity of symptoms can vary from person to person, with some individuals experiencing only a mild taste disturbance, while others may find it extremely unpleasant.
  6. No Other Symptoms: Importantly, pine nut syndrome typically does not involve any other physical symptoms or health issues. It is generally a benign condition, albeit annoying and uncomfortable.
  7. Resolution: There is no specific treatment for pine mouth, and it usually resolves on its own as the body metabolizes the triggering compound from the pine nuts.

If you suspect you have pine mouth after consuming pine nuts, it’s a good idea to avoid eating more pine nuts until the symptoms have resolved. In most cases, the condition will go away without any long-term effects. If the metallic taste persists or is accompanied by other concerning symptoms, it’s advisable to consult with a healthcare professional for further evaluation.

Chris Potter’s perfect pesto recipe

We are very flowy people, so this is just a “about like this” recipe:

2 bunch of farmers market BASIL

1/2 cup parmesan – pecorino romano (good quality)

3/4 cup walnut (use our raw walnuts its worth it)

3 clove garlic

lemon juice from 1 1/2 lemons

Salt and Olive oil blended in!

He blend this all together (adjust what he thinks needs adjusting) and it makes this magical sauce that we like to use with meats, pasta, vegetables, we aren’t picky. anything becomes a vehicle for the pesto!

IF you need a more exact recipe, here it is:

Certainly! Here’s a classic walnut pesto recipe that’s easy to make and full of flavor. You can use this pesto on pasta, as a sauce for grilled chicken or fish, or as a spread on sandwiches and wraps.


  • 2 cups fresh basil leaves, packed
  • 1/2 cup toasted walnuts (toasting enhances the flavor)
  • 1/2 cup grated Parmesan cheese
  • 3 cloves garlic, peeled
  • 1/2 cup extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • Salt and freshly ground black pepper, to taste


  1. Toast the Walnuts: To bring out the rich, nutty flavor of the walnuts, toast them in a dry skillet over medium heat for about 3-5 minutes until they become fragrant. Be careful not to burn them. Let them cool before using.
  2. Prepare the Basil: Wash and dry the fresh basil leaves. You can use a salad spinner or pat them dry with paper towels.
  3. Combine Ingredients: In a food processor, combine the toasted walnuts, basil leaves, grated Parmesan cheese, and peeled garlic cloves.
  4. Pulse: Pulse the ingredients a few times until they are coarsely chopped.
  5. Add Olive Oil: With the food processor running, slowly pour in the extra-virgin olive oil through the feed tube until the mixture reaches your desired consistency. You can make it smoother or chunkier, depending on your preference.
  6. Add Lemon Juice and Season: Add the fresh lemon juice, and then season with salt and freshly ground black pepper to taste. Pulse again to combine.
  7. Taste and Adjust: Taste the walnut pesto and adjust the seasoning, adding more salt, pepper, or lemon juice if needed.
  8. Serve: You can use the walnut pesto immediately as a pasta sauce or spread. If you want to store it, transfer it to an airtight container and cover the surface with a thin layer of olive oil to prevent oxidation. It can be refrigerated for a few days or frozen for longer storage.
  9. Enjoy: Use your homemade walnut pesto on pasta, as a pizza sauce, as a sandwich spread, or as a dip for fresh vegetables. It’s a versatile and delicious addition to many dishes.

Feel free to adjust the quantities of ingredients to suit your taste preferences, and enjoy your homemade walnut pesto!

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