Lemon Walnut Basil Pesto
You can use this sauce as a dip, a dressing, to put on top of pasta, or any creative way you choose!
4 cloves of garlic
4 cups fresh basil leaves
1 cup flat leaf parsley
½ cup toasted walnuts (OPTIONAL)
1 ½ cups good Extra Virgin Olive Oil
The juice of 2 lemons (can adjust depending on how lemony you like it)
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 cup of Parmesan Cheese (OPTIONAL- Cheese-less version is GREAT and healthier!)
Place basil, parsley toasted walnuts, garlic, lemon, salt and pepper in food processor and blend…With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan (if using) and puree for a minute. Serve over pasta with bread and salad, or with roasted potatoes! Can be stored in the refrigerator or freezer with a thin film of olive oil on top to retain color.