Description

This fresh and aromatic basil pesto with walnuts is made with Parmigiano Reggiano, extra virgin olive oil, lemon juice, and optional garlic. Use it with pasta, vegetables, eggs, meat, fish, or as a flavorful spread.

Ingredients

2 cups dry basil leaves
1/4 cup walnuts
1/4 cup grated Parmigiano Reggiano
1/4 cup extra virgin olive oil
1 teaspoon lemon juice
1 garlic clove, optional
Salt and freshly ground black pepper, to taste

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Instructions

Add the basil, walnuts, and garlic, if using, to a food processor fitted with an S-blade. Process until finely chopped.
Add the Parmigiano Reggiano, olive oil, and lemon juice. Pulse until everything is combined, stopping to scrape down the sides as needed.
Taste and season with salt and freshly ground black pepper.

Notes

Wash and dry the basil thoroughly before making the pesto. Excess water can dilute the flavor and shorten its refrigerated life.

Feel free to replace the walnuts with pistachios, almonds, macadamia nuts, or pine nuts.

For a thinner consistency, add more olive oil as needed.

Store the pesto in an airtight glass container in the refrigerator. A thin layer of olive oil on the surface can help limit browning. Pesto can also be frozen in small portions.