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Active time
15 minutes
4 servings

3 packed cups fresh basil leaves

3 large cloves garlic

⅓ cup lightly toasted walnuts

⅓ cup extra virgin olive oil

⅓ cup grated Parmigiano-Reggiano

Salt and pepper to taste

Optional: additional extra virgin olive oil (for storage)

  1. Combine the basil leaves and garlic in a food processor or blender, and mix well. Add the walnuts, and continue to blend until the nuts are finely ground.
  2. With the machine running, drizzle in the olive oil. When you have a smooth paste, transfer to a bowl, and stir in the parmesan. Season to taste with salt and pepper.
  3. If you are not going to use the pesto right away, place it in a container that has a tight-fitting lid. Smooth out the top surface of the pesto, and pour on enough olive oil to cover it completely. This creates an air-proof seal that helps preserve it well. Cover tightly and store in the refrigerator. We also like to freeze pesto in big spoonfuls on a flat plate or in an ice cube tray, then store in the freezer in a plastic bag. A single cube flavors a wide range of dishes!

Courtesy of California Walnut Commission & Mollie Katzen


Calories: 263
fat: 27g
saturated fat: 5g
sodium: 104mg
carbohydrates: 3g
fiber: 1g
protein: 5g

Yield: 4 servings

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