Walnut Pesto

Ingredients

• Walnuts (1 cup, toasted)
• Fresh basil leaves (2 cups, packed)
• Garlic (2 cloves, minced)
• Parmesan cheese (1/2 cup, grated)
• Olive oil (1/2 cup, plus more for drizzling)
• Lemon juice (1 tablespoon, freshly squeezed)
• Salt (1/2 teaspoon, or to taste)
• Black pepper (1/4 teaspoon, or to taste)

Instructions

1. Begin by toasting the walnuts in a dry skillet over medium heat for about 5-7 minutes. Stir frequently until fragrant and golden, then remove from heat and allow to cool completely.
2. In a food processor, combine the cooled walnuts, packed basil leaves, minced garlic, and grated Parmesan cheese. Pulse until the mixture is coarsely chopped, ensuring a bit of texture remains.
3. With the food processor running, slowly drizzle in the olive oil, continuing to process until the mixture transforms into a smooth paste. Scrape down the sides as necessary to ensure everything is well combined.
4. Add the freshly squeezed lemon juice, salt, and black pepper, processing briefly to incorporate. Taste the pesto and adjust the seasoning as desired, adding more salt or lemon juice for balance.
5. Transfer the walnut pesto to a clean jar or airtight container. Drizzle a thin layer of olive oil on top to help preserve it, and refrigerate until ready to use. This pesto can be stored for up to a week in the fridge.
6. Serve the walnut pesto as a luscious spread on fresh bread, toss it with warm pasta for a quick meal, or use it as a vibrant sauce over grilled vegetables or meats.