Basil Walnut Pesto
Servings: 1 cup (almost)
Ingredients
- 1 1/2 ounces (45g) basil leaves this about 3-4 loosely packed cups or 2 well-packed cups
- 1/2 cup (45g) grated parmesan cheese
- 1 small clove garlic
- zest of 1/2 lemon
- 2 teaspoons lemon juice
- 1/3 cup (33g) walnuts
- 1/4 cup (50g) olive oil
- salt and pepper to taste
Instructions
- Add walnuts, parmesan, lemon zest, and garlic into a food processor. Pulse until finely chopped.
- Add basil leaves and pulse until finely chopped. Scrape down the sides of the bowl as needed.
- With the food processor running at low speed, add the olive oil in a slow and steady stream until the oil is incorporated.
- Season to taste with salt and pepper. If you'd like your pesto sauce thinner, just add more olive oil.
- Serve and enjoy!
Notes
- For a more pronounced nutty flavor, you can toast the walnuts first in a dry pan for a minute or so over low heat until lightly browned and fragrant. Transfer them quickly from the pan to the food processor - they can burn quickly.
- Calories = the whole recipe (a little over 3/4 cup). This is only an estimate!
Nutrition
Calories: 786kcal