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Walnut Pesto

Ingredients:
1/4 cup chopped walnuts, toasted
1 clove garlic
1-1/4 cups fresh basil leaves
1/2 cup grated parmesan cheese pinch each salt & pepper
5 tbsp. olive oil

Directions:
In a food processor, pulse walnuts with garlic until coarsely ground. Add basil, parmesan cheese, salt & pepper; pulse until combined. With the motor running, add oil in a thin steady stream until smooth.
(Can refrigerate in an airtight container for up to 3 days or freeze for up to 6 months).

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