Lighter Pesto

Name: Lighter Pesto
Ingredients: 3 cups firmly packed fresh basil leaves (2 ounces); 3 tablespoons walnut pieces; 3 tablespoons grated Parmesan cheese; 2 garlic cloves (peeled); 1 tablespoon fresh lemon juice; 3 tablespoons water; Coarse salt and ground pepper; 3 tablespoons extra-virgin olive oil

8 ingredients

6 steps

Ingredients

3 cups firmly packed fresh basil leaves (2 ounces)
3 tablespoons walnut pieces
3 tablespoons grated Parmesan cheese
2 garlic cloves (peeled)
1 tablespoon fresh lemon juice
3 tablespoons water
Coarse salt and ground pepper
3 tablespoons extra-virgin olive oil

Directions

1

In a food processor, combine basil, walnuts, Parmesan, garlic, lemon juice, and the water; season with salt and pepper.
2

Puree until a paste forms.
3

With motor running, add oil in a thin stream.
4

Process until very smooth, about 1 minute.
5

Pesto can be refrigerated in an airtight container, with plastic wrap pressed onto the surface to prevent discoloration, up to 3 days.
6

(Or freeze in an airtight container up to 6 months; thaw in the refrigerator.)