Just in time for your next barbecue. Although this is not a traditional pesto, it is simple, delicious, and versatile. That’s a great combination, it’s a snap to make and a great reason to always have it on hand. Given it’s versatility, it can help you put a meal together in no time. Think grilled cheese, think pizza, think flavor booster for a good soup or a wonderful pasta salad (shown below). You can definitely freeze this, but I dare say that you won’t need to.

INGREDIENTS
1/2 cup walnuts
1/2 cup fresh basil, 
1/2 cup fresh mint 
1/2 cup freshly grated Parmesan, plus more for garnish 
1 tablespoon red wine vinegar
small garlic clove, grated 
Pinch of crushed red pepper
1/2 cup extra virgin olive oil
kosher salt and fresh ground pepper  

DIRECTIONS
First, lightly toast the walnuts in a dry skillet for a few minutes, until fragrant and let cool slightly. Next, put the walnuts, basil, mint, parmesan, vinegar and crushed red pepper into your food processor. Pulse until the ingredients are combined but still chunky. Then add in the olive oil and pulse briefly to combine. Finally, taste and season as needed, with kosher salt and fresh ground pepper. The parmesan is a bit salty on its own, so be careful with how much salt you add. That’s it, your done!

NOTES
The options for using this are too numerous to list. Although the most obvious one is as a sauce over pasta, don’t stop there. Try it over grilled fish, drizzled over a tomato salad or as a spread on a sandwich or grilled cheese. Store in an airtight container. Also, take note, that this doesn’t make a huge quantity, so double it if you wish. Personally, `I find this a more manageable quantity.