PSA: make your own pesto!!!!
Basil Walnut Pesto
Equipment
- Food processor
Ingredients
- ⅔ cup walnuts, raw
- 4 large garlic cloves, roughly chopped
- 4 cups basil leaves, gently packed
- 1 tsp salt
- ½ tsp cracked black pepper
- 1⅓ cup extra virgin olive oil, plus more if not smooth enough
- 1 cup Parmigiano-Reggiano, shredded or grated
- ½ lemon, juiced
Instructions
- Add walnutes and garlic to your food processor and process for about 10-15 seconds, until coarsley chopped.
- Add basil leaves, salt, pepper, and 2/3 cup of olive oil. Process until the mixture becomes smooth and paste-like.
- Keep the food processor running and drizzle in the remaining olive oil until combined.
- Add the Parmesan and process for an additional 30 seconds to 1 minute.
- Add lemon juice and process until everything is thoroughly combined. If you feel your pesto is still too thick, drizzle in more olive oil in small amounts, and process until you reach your desired consistency.
- Store your pesto in an airtight container and refrigerate for up to one week. You can also freeze the pesto in an airtight container to save for later!
