Joan's Pesto recipe

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Ingredients

½ cup extra-virgin olive oil
1 lemon, juiced
6 cloves garlic
1 cup fresh basil leaves
1 cup walnuts
1 cup freshly shredded Parmesan cheese
1 cup extra-virgin olive oil
salt and ground black pepper to taste

Nutrition Info

699.9 calories
carbohydrate: 6.4 g
cholesterol: 9.6 mg
fat: 72.8 g
fiber: 2.4 g
protein: 8.7 g
saturatedFat: 11.4 g
servingSize: -
sodium: 227.9 mg
sugar: 0.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Blend the 1/2 cup olive oil, the lemon juice, garlic, basil leaves, walnuts, and Parmesan cheese in a food processor until all ingredients are integrated. With the processor running, slowly drizzle 1 cup olive oil into the mixture until the mixture becomes a thick, slightly textured paste.

Recipe Yield

6 servings

Recipe Note

The difference between good pesto and great pesto is always using the highest quality ingredients – especially the olive oil and Parmesan cheese. Make sure basil is well coated with lemon juice and olive oil or the basil sprigs will turn black. Try drizzling on a little olive oil on the surface of the pesto to create an air barrier, if you won't be serving immediately.

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