Walnut Pesto
eatoplan
November 27, 2024
- Prepare Ingredients:
- In a food processor, combine the walnuts, fresh basil, garlic, grated Parmesan, and salt.
- Process:
- Pulse the mixture until it forms a coarse puree. You may need to scrape down the sides of the bowl a couple of times to ensure even processing.
- Add Olive Oil:
- With the food processor running, slowly drizzle in the olive oil. Continue processing until the pesto reaches a smooth consistency.
- Store:
- Transfer the pesto to an airtight jar, preferably an opaque one to protect it from light. To prevent the surface from browning, cover the pesto with a thin layer of olive oil.
- Refrigerate:
- Store the pesto in the refrigerator. For the best flavor, use it within a week.
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Ingredients:
Adjust Servings
| 2cups basil leaves fresh | |
| 2cloves garlic | |
| 1cup olive oil | |
| 3tablespoons parmesan cheese freshly grated | |
| 1pinch sea salt | |
| 3tablespoons walnuts |
Directions
1.
Prepare Ingredients
In a food processor, combine the walnuts, fresh basil, garlic, grated Parmesan, and salt.
Mark as complete
2.
Process
Pulse the mixture until it forms a coarse puree. You may need to scrape down the sides of the bowl a couple of times to ensure even processing.
Mark as complete
3.
Add Olive Oil
With the food processor running, slowly drizzle in the olive oil. Continue processing until the pesto reaches a smooth consistency.
Mark as complete
4.
Store
Transfer the pesto to an airtight jar, preferably an opaque one to protect it from light. To prevent the surface from browning, cover the pesto with a thin layer of olive oil.
Mark as complete
5.
Refrigerate
Store the pesto in the refrigerator. For the best flavor, use it within a week.
Mark as complete
Recipe content adapted from Foodista, modified and licensed under CC BY 3.0.
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