Basil Walnut Pesto

Basil Walnut Pesto

from culinaryhill.com
Pantry
10 min
8 servings
161 kcal / serving

This Basil Walnut Pesto is ready in 10 minutes or less, and you don't even need the pricey pine nuts to make it. Turn your summer basil bumper crop into pesto and freeze it for the darkest days of winter. You'll be glad you did!

Ingredients

  • 2 cupsfresh basil leaves (packed)
  • 1 cupfresh parsley (packed (see note 1))
  • ¼ cupfreshly grated parmesan cheese (about 1 ounce)
  • ¼ cupwalnuts (about 1 ounce (see note 2))
  • 3 clovesgarlic ((see note 3))
  • ½ cupolive oil
  • salt and freshly ground black pepper

Directions

  1. 1

    In a food processor or blender, add basil, parsley, Parmesan cheese, walnuts, and garlic. Pulse until coarsely chopped, about 10 pulses.

  2. 2

    With the motor running, slowly drizzle in the olive oil and process until smooth. Season to taste with salt and pepper.