Walnut and Basil Pesto over Pasta - photo courtesy Raphael Rodriguez

It’s no secret that San Francisco is an amazing food town. I mean, the local, sustainable, and organic movement pretty much started in Northern California years and years ago and is now just a way of life.  It’s down right inspirational, and exciting to see meet the young people upholding these ideals.  Enter Three Babes Bakeshop.  They’re a pop up pie company that not only sells their pies online and delivers throughout San Francisco, they operate out of a shipping container behind Stable Cafe in the Mission.  We caught up with the girls to learn about their signature Salted Honey Walnut Pie - a delicious concoction reminiscent of pecan pie, only better. It’s perfect, in fact. And those walnuts come from a family friend who’s ranch is not too far from San Francisco, so naturally we had to stop by the farm first to see how a walnut is grown and harvested.  But walnuts are great in savory dishes too, so once we’re back in Brooklyn, we put the walnuts to good use in a savory Walnut Basil Pesto. 

Check out the episode below, and follow along with the recipe! 

RECIPE - WALNUT BASIL PESTO

1/2 C Walnuts, shelled and toasted 

2 Cloves Garlic, chopped

2 C Fresh Basil Leaves

1/2 C Freshly Grated Parmesan Cheese

1/4 tsp Crushed Red Pepper Flakes

1/2 tsp Lemon Zest

Juice of 1 Lemon 

1/3 C Extra Virgin Olive Oil

Salt and Pepper to taste

Pulse all the ingredients in the food processor until pesto consistency.  Do not over mix - the pesto should be rustic!  It’s very versatile, and is delicious as a dip, a sandwich spread, or in pasta.  In fact, this is the perfect amount of pesto for a half pound of pasta - a fast and delicious dinner for two! Double the recipe for the full pound of pasta!