Author Notes
I never realized how easy it is to make pesto at home. I made this for a work potluck and served it with French baguette. Pesto is typically made with pine nuts but I didn’t have any on hand so I resorted to walnuts. I toasted the walnuts on medium-low heat in a small skillet, let them cool before using them for the pesto. This fresh pesto will be good for 3-5 days in the refrigerator. —themessimake.com
Ingredients
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1 bunch
basil
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1/4 cup
toasted walnuts
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2
garlic cloves
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1/2 tablespoon
lemon juice
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1/4 cup
shredded parmesan cheese
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1/2 teaspoon
sea salt (add more if needed)
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1/4 teaspoon
black pepper (optional)
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3/4 cup
extra virgin olive oil (add more if needed)
Directions
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Place all ingredients (EXCEPT the extra virgin olive oil) in a food processor.
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Slowly drizzle the EVOO through the feed tube while the food processor is on.
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Continue running the food processor until a desired consistency is reached. I like the pesto to be a bit gritty rather than smooth, I like the texture that the tiny pieces of walnuts create. So I watch the pesto closely so it doesn’t get smooth and pasty.
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