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)
- 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.
- 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.
- 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
saturated fat: 5g