Ingredients
2 cups fresh basil leaves, packed
1/2 cup walnuts or sunflower seeds, toasted
1/2 cup freshly grated Parmesan cheese
2 medium garlic cloves, peeled
1/2 cup extra-virgin olive oil
1 teaspoon lemon juice
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
Instructions
Step 1: Lightly toast the walnuts or sunflower seeds in a dry skillet over medium heat for 2-3 minutes until fragrant and golden. Let them cool slightly.
Step 2: Place the cooled nuts, fresh basil leaves, and garlic cloves into a food processor. Pulse several times until the ingredients are coarsely chopped.
Step 3: Add the grated Parmesan cheese and pulse again until incorporated.
Step 4: While the food processor is running on low, slowly drizzle in the extra-virgin olive oil in a steady stream to create a smooth emulsion.
Step 5: Add the lemon juice, salt, and pepper. Pulse once more to combine. Taste and adjust seasoning if necessary before serving.
Notes
To keep the pesto bright green, avoid over-processing which generates heat. Adding a teaspoon of lemon juice also helps preserve the color.
- Prep Time: 5 minutes
- Cook Time: 2 minutes
- Category: Main Dishes & Savory Recipes
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 cup
- Calories: 245
- Sugar: 0.5g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 5mg