Ingredients
Method
- Combine 2 cups basil, ¼ cup walnuts, 1 smashed garlic clove, 1 teaspoon lemon juice, and ¼ cup olive oil in a food processor.
- Pulse ingredients until coarsely chopped, about 10-15 pulses.
- With the motor running on low, slowly stream in the remaining 2 tablespoons of olive oil over 30 seconds.
- Continue blending until the pesto is creamy and well combined, about 1 minute.
- Taste and season with sea salt and fresh ground black pepper, starting with ¼ teaspoon of each.
- Blend briefly for 10 seconds more to incorporate seasonings.
Notes
- Use fresh, vibrant basil leaves for the best flavor and color.
- Toasting the walnuts briefly before adding can enhance their nutty flavor.
- For a smoother pesto, add a splash of pasta water when tossing with pasta.
- Store pesto in an airtight container in the refrigerator for up to 5 days; top with a thin layer of olive oil to prevent browning. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Toasting the walnuts briefly before adding can enhance their nutty flavor.
- For a smoother pesto, add a splash of pasta water when tossing with pasta.
- Store pesto in an airtight container in the refrigerator for up to 5 days; top with a thin layer of olive oil to prevent browning. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
