Prep time: 5 minutes
Cook time: 5 minutes
2 cups gently packed fresh basil leaves
2 large garlic cloves, roughly chopped
1/2 cup grated Parmigiano-Reggiano cheese
1/3 cup walnuts
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2/3 cup extra virgin olive oil
Place walnuts and garlic in the bowl of a food processor fitted with a steel blade or a high capacity blender, like a Vitamix. Process until coarsely chopped, about 10 seconds.
Add basil leaves, salt and pepper and process until mixture resembles a paste, about 1 minute. With the food processor running, slowly pour the olive oil through the feed tube and process until the pesto is thoroughly blended. Add the Parmesan and process 1 minute more.
Use pesto immediately or store in a tightly sealed jar, covered with a thin layer of olive oil. (This seals out air and prevents the pesto from oxidizing and turning brown).
Walnut pesto will keep in the refrigerator for about a week and can be frozen for up to 6 months.
Nutritional Analysis Per Serving:
Calories: 294, Fat: 30g, Saturated Fat: 5g, Trans Fat: 0g, MUFA: 18g, PUFA: 4g, Cholesterol: 8mg, Sodium: 147mg, Potassium: 353mg, Carbohydrates: 4g, Fiber: 3g, Sugar: 0g, Protein: 5g, Vitamin A: 4%, Vitamin C: 2%, Calcium: 11%, Iron: 0%