Nutty and vibrant, a good pesto sauce can be added to pasta, complement cooked vegetables, or even be spread on toasted bread and eaten by the spoonful.
Basil Walnut Pesto
Prep time:10 minutes
Total time:15 minutes
2 bunchesbasil, stemmed
1/2 cupwalnuts, halves and pieces
1/2 cupParmesan cheese, grated
3 clovesgarlic, peeled and crushed
1/2 cupolive oil
Pinchsalt and pepper to taste
Squeezefresh lemon (optional)
Rinse basil in colander and shake to remove excess water. Place on cutting board. Remove leaves from stem for about 4 cups packed tightly in a quart-sized container.
Chop walnuts in food processor about 30 seconds. Add garlic and chop.
Add cheese and chop. Add 2 cups basil. Slowly add olive oil until a thick paste forms. Use a rubber spatula to scape down sides. Add remaining leaves with olive oil until well blended, about 2 minutes.
Pack pesto into small jars with tight fitting lids. Stir lightly to remove air pockets and top with a thin layer of olive oil. Refrigerate for up to one week.