To make this flavor-packed basil walnut pesto, pulse together a few ingredients in your food processor. Toss with pasta, serve as a vegetable dipper, or spread onto bread for an herbaceous grilled cheese sammie.
Ingredients
- packed basil leaves (see "Keep it Green," below): 1 cup
- walnuts: 0.5 cup (toasted)
- ounces Parmesan cheese: 2 piece (grated)
- extra-virgin olive oil: 0.33333 cup
- garlic: 4 clove
- salt: 0.25 tsp
Metric Conversion
Stages of cooking
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Combine basil, walnuts, Parmesan, oil, garlic, and salt in a food processor. Cover; process until nearly smooth. If needed, add water, a tablespoon at a time, to thin to desired consistency.
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Transfer to a bowl; cover surface of pesto with plastic wrap. Chill up to 3 days. Keep it Green To create a bright green pesto, blanch basil leaves in boiling water 30 seconds. Immediately transfer to an ice bath; drain and pat dry before transferring to food processor. To Toast Walnuts: Preheat the oven to 350 degrees F (175 degrees C). Spread walnuts onto a baking sheet. Toast in the preheated oven until nuts start to turn golden brown and become fragrant, 8 to 10 minutes. Cool to room temperature before using.
