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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
Makes 1 cup
cup toasted walnuts
tablespoon lemon juice
cup shredded parmesan cheese
teaspoon sea salt (add more if needed)
teaspoon black pepper (optional)
cup extra virgin olive oil (add more if needed)
- Place all ingredients (EXCEPT the extra virgin olive oil) in a food processor.
- Slowly drizzle the EVOO through the feed tube while the food processor is on.
- 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.
- This recipe was entered in the contest for Your Best Recipe with Green Stuff
- This recipe was entered in the contest for Your Best Recipe with Walnuts