Bright and fresh Basil Walnut Pesto comes together in just minutes! Use it as a sauce for chicken, fish or steak, spread it on sandwiches, stir in into it pasta and so much more!
Ingredients
Scale
- 3 cups basil leaves (loosely packed)
- 1/4 cup grated parmesan cheese
- 1/4 cup walnut pieces (if using halves use a heaping 1/4 cup)
- 2 tablespoon fresh lemon juice
- 1/2 teaspoon kosher salt
- Freshly ground black pepper to taste
- 1/3 – 1/2 cup olive oil
Instructions
- Add the basil, parmesan cheese, walnuts, lemon juice, salt and pepper to the bowl of a food processor. Blend together until smooth, scraping down the sides.
- With the motor running, drizzle in the olive oil until you have the consistency that you like. Taste for seasonings and adjust if needed.
Recipe Notes
Store: Store pesto in an air tight container in the refrigerator for up to 7 days.
Freeze: Freeze pesto in a freezer bag or ice cube trays. Once the pesto is frozen in the ice cube tray you can pop the cubes out and store in freezer bags.
- Category: Marinades, Sauces and Spice Mixes
- Method: No Cook
- Cuisine: American
