Ingredients

The following ingredients have 4 Servings
  • 2 cups fresh Italian basil leaves (packed, rinsed and dried)
  • 1/4 cup walnuts
  • 2 garlic cloves (peeled)
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon freshly cracked black pepper
  • 1/4 cup freshly grated parmesan cheese
  • 1 teaspoon freshly squeezed lemon juice
  • 1/4 cup extra virgin olive oil (divided, plus more if needed)

Instruction

  • Add basil leaves, walnuts, garlic, salt, black pepper, parmesan cheese, lemon juice, and 2 tbsp olive oil to the jar of a food processor.
  • Blend until a finely chopped mixture forms.
  • While the food processor is running, begin drizzling the remaining olive oil until a slightly coarse sauce is formed. Add additional olive oil if needed for desired consistency.
  • Scrape the sides of the jar a few times while blending.
  • Taste test for salt and add more if required.
  • Pesto is ready to use immediately, otherwise, store it in an airtight container in the fridge for up to a week. You may want to cover with a thin layer of olive oil or plastic wrap to prevent oxidation.