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.
Video
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.