Recipe type: Dips & Sauces
Prep time: 
Total time: 
Serves: 1½ cups
  • 4 cups fresh basil leaves, loosely packed
  • 4 cloves garlic
  • ½ cup walnuts
  • 1 cup freshly grated parmesan
  • ½ cup extra virgin olive oil + additional
  • 1 tsp salt
  • ½ tsp pepper
  • juice of 1 lemon
  1. Combine basil, garlic, and walnuts in the bowl of a food processor fitted with a blade attachment. Pulse until coarsely chopped.
  2. Add cheese and lemon juice and pulse until combined. With processor running, slowly drizzle ½ cup olive oil into mixture. Pulse until desired texture.
  3. Add salt & pepper to desired taste.
  4. Serve immediately or store in an airtight container in the refrigerator topped with enough olive oil to cover the exposed pesto.
Recipe by BUTTERTOOTH at