Basil Pesto with Walnuts

  • 1/3 cup walnuts
  • 2 ½ cup basil leaves
  • ¼ tsp sea salt
  • 1-2 cloves of garlic
  • 2-4 TB grapeseed oil or other flavorless oil
  • ½ to ¾ cups extra-virgin olive oil
  • ½ to ¾ cups grated Parmesan
  • Freshly ground pepper to taste

Either toast the walnuts in a dry skillet over medium heat until fragrant and lightly golden or use the walnuts untoasted. Place garlic cloves and salt in the bowl of a food processor to finely chop. Add the basil leaves, walnuts and parmesan cheese and process until the mixture is chopped and blended. With the motor running, add just enough grapeseed oil (or other flavorless oil) through the feed tube to form a thick paste. Transfer to a bowl and drizzle olive oil over the pesto, stirring until the desired consistency is achieved. Season to taste with more salt, if needed, and a few grinds of black pepper.

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