Servings: 1.5 cups pesto 1x
Ingredients
- 2 cups fresh basil leaves
- 1–2 cloves garlic
- 1/3 cup walnuts
- 1/2 cup grated parmesan
- 1/2 cup extra virgin olive oil
- 1/2 tsp salt
Instructions
- Peel garlic cloves and remove stems from basil
- Toast your walnuts in a dry skillet over medium low heat until they just start to turn golden brown – about 7 minutes, tossing frequently
- Place basil, garlic, walnuts, parmesan cheese, and salt in a food processor
- Process until fully combine
- With the food processor running, slowly stream in olive oil – you may need to stop the food processor and scraps down the sides to be sure all the ingredients are mixed in
- Once all of the oil is added, keep the food processor running until a smooth pesto remains
- Place in an airtight container and store in the fridge for up to one week
Notes
- Use pecorino romano instead of parmesan if you like it better
- Feel free to use almonds or pecans in place of walnuts
- Pour a thin layer of olive oil over top of the pesto in the jar to prevent oxidation
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.