Lighter Fresh Basil Pesto
Prep: 10 min
Total: 10min
Yields: ¾ cup
Ingredients:
- 3 cups tightly packed fresh basil leaves (2 ounces total)
- 3 tablespoons walnut pieces
- 3 tablespoons grated Parmesan cheese
- 2 garlic cloves, peeled
- 1 tablespoon fresh lemon juice
- 3 tablespoons extra-virgin olive oil
- Coarse salt & ground pepper
Directions:
In a food processor, combine basil, walnuts, Parmesan cheese, garlic, lemon juice, and 3 tablespoons water; season with salt and pepper. Puree until a paste forms. With motor running, add oil in a thin stream. Process until very smooth, about 1 minute. Use immediately or freeze for later use. Great on pasta (delicious with Parmesan cheese), chicken, as a pizza sauce or a flavor booster in soups. What is your favorite use for CVF Fresh Basil Pesto?
Adapted from: www.marthastewart.com
Recipe was first published in Everyday Food July/August 2007
A few CVF notes:
Our Favorite Pesto is actually a 50/50 mix of this recipe and the Fresh Basil Pesto recipe that you will find in our recipe section.
Freshly made pesto can be kept for up to 3 days in the refrigerator in an airtight container with plastic wrap pressed onto the surface.
Frozen pesto should be used within 6 months. You can use ice cube trays for smaller portions (once frozen just pop into a freezer bag) or quart ziplocks work well for 1 cup amounts. I like to freeze them flat with all of the air pressed out. Frozen pesto can be thawed overnight in the fridge or just lay out on the counter while you boil the water for the pasta.
