Walnut Pesto Recipe
The best walnut pesto recipe to preserve the flavors of summer
Equipment
- 1 Food processor
Ingredients
- 3 cups packed basil leaves
- ½ cup Olive Oil
- ½ cup walnuts (some of these can be Brazil nuts)
- 3 cloves of garlic
- ¾ cup parmesan cheese shredded
- ½ tsp salt
- 1 lemon, juiced (or about 1/4 cup)
Instructions
- Remove the basil leaves from stems and rinse in a strainer.
- Pack those leaves into your cup to measure 3 cups, and put them in your food processor.
- Add the remaining ingredients.
- Pulse for about 30 seconds until most of the basil is chopped. Then blend on high for at least 60 seconds.
- Store in a lidded jar in the fridge, or scoop into an ice cube tray and freeze. The frozen cubes can be placed into a plastic bag for long term freezer storage.