Name: Basil Pesto with Walnuts
Ingredients: 1/3 cup walnuts; 2 large garlic cloves, roughly chopped; 2 cups packed fresh basil leaves; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper; 2/3 cup olive oil; 1/2 cup grated parmesan

Basil Pesto with Walnuts

Ingredients

1/3 cup walnuts
2 large garlic cloves, roughly chopped
2 cups packed fresh basil leaves
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2/3 cup olive oil
1/2 cup grated parmesan

Instructions

Place the walnuts and garlic in the bowl of a food processor fitted with a steel blade. Process until coarsely chopped.
Add the basil leaves, salt, and pepper and process until mixture resembles a paste.
With the processor running, slowly pour the olive oil through the feed tube and process until the pesto is thoroughly blended.
Add the parmesan and process a minute more.
Use pesto immediately or store in a tightly sealed jar. It will keep in the refrigerator for about a week.

Notes

Freezer-Friendly Instructions: Pesto can be frozen in an airtight container for up to 6 months. You can also divide your prepared pesto into the compartments of an ice cube tray and freeze. Once it’s frozen, remove the pesto cubes from the tray and put in a sealable plastic bag or airtight container. You can add the defrosted pesto cubes to soups, pasta dishes, eggs, sandwiches, and potatoes.