An aromatic Italian pesto made by crushing fresh basil, walnuts, parmesan, and garlic with olive oil. Adding vivid greenery and deep flavor to pasta, sandwiches, and grilled vegetables, this sauce is prepared raw and takes just minutes.
Put the basil, walnuts, parmesan, garlic and salt in the food processor and pulse in short bursts. Careful: Do not process too long, the basil will heat up and darken.
While the processor is running, add the olive oil in a thin stream to get a smooth sauce.
Add the lemon juice, stir, and adjust the salt. Ready to use with pasta or in sandwiches as pesto.
Important: Don't blend the pesto for too long in the food processor; over-blending heats the basil and turns it dark and bitter, so pulse it in short bursts. If you cover the surface with a thin layer of olive oil, it will keep its color in the refrigerator for several days. Contains walnuts (tree nuts) and milk (parmesan).
Classic pesto is made with pine nuts; walnuts are a more economical, easier-to-find alternative. Both go very well with basil, so you can use whichever you have on hand.
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