The internet is full of pesto recipes so why this one? Well because it's fool proof and can be made in no time.
Course: Main Course
Keyword: basil pesto, pesto, walnut pesto
2cupsBasil leaves, Genovese or other Italian variety - Packed
¼cupExtra Virgin Olive Oil- Use good quality oil
½Lemon, juiced and zested- Use more or less depending on taste
2Garlic cloves- Use more or less depending on taste
Salt and Pepper to taste
In a food processor, add the walnuts, grated Parmigiano-Reggiano, Extra Virgin Olive Oil, lemon zest, lemon juice and garlic. Process until you have a coarse wet mixture.
Add your basil to the food processor and continue to process. You may need to add your basil in batches depending on the size of your food processors. Process until you reach your desired consistency.
Taste your pesto and adjust your seasonings. Parmigiano-Reggiano is salty, so you may not need to add much salt.
Store pesto in an airtight jar in the fridge for up to 3 days. Cover your pesto with a thin layer of oil to help prevent oxidation. Alternatively you can freeze your pesto in deli containers or reusable glass containers. Use within 6 months.