Recipe information
Yield
makes 3/4 cup
Ingredients
3 cups firmly packed fresh basil leaves (2 ounces)
3 tablespoons walnut pieces
3 tablespoons grated Parmesan cheese
2 garlic cloves (peeled)
1 tablespoon fresh lemon juice
3 tablespoons water
Coarse salt and ground pepper
3 tablespoons extra-virgin olive oil
Preparation
In a food processor, combine basil, walnuts, Parmesan, garlic, lemon juice, and the water; season with salt and pepper. Purée until a paste forms. With motor running, add oil in a thin stream. Process until very smooth, about 1 minute. Pesto can be refrigerated in an airtight container, with plastic wrap pressed onto the surface to prevent discoloration, up to 3 days. (Or freeze in an airtight container up to 6 months; thaw in the refrigerator.)
