1 1/2ounces(45g) basil leavesthis about 3-4 loosely packed cups or 2 well-packed cups
1/2cup(45g) grated parmesan cheese
1small clove garlic
zest of 1/2 lemon
2teaspoonslemon juice
1/3cup(33g) walnuts
1/4cup(50g) olive oil
salt and pepperto taste
wykonanie
Add walnuts, parmesan, lemon zest, and garlic into a food processor. Pulse until finely chopped.
Add basil leaves and pulse until finely chopped. Scrape down the sides of the bowl as needed.
With the food processor running at low speed, add the olive oil in a slow and steady stream until the oil is incorporated.
Season to taste with salt and pepper. If you'd like your pesto sauce thinner, just add more olive oil.
Serve and enjoy!
uwagi
For a more pronounced nutty flavor, you can toast the walnuts first in a dry pan for a minute or so over low heat until lightly browned and fragrant. Transfer them quickly from the pan to the food processor - they can burn quickly.
Calories = the whole recipe (a little over 3/4 cup). This is only an estimate!