Makes ½ cup
  • 2 cups fresh basil
  • 1 cup (142 grams) walnuts
  • ¾ cup grated Parmesan cheese
  • 3 cloves garlic
  • 1 tablespoon fresh lemon juice
  • ⅓ cup (75 grams) olive oil
  • Salt and pepper, to taste
  1. In the work bowl of a food processor, pulse together basil, walnuts, Parmesan, garlic, and lemon juice until finely chopped and well combined. With processor running, add oil in a slow, steady stream until incorporated. Add salt and pepper to taste. Pesto may be kept in an airtight container in the refrigerator for up to 1 week or frozen for up to 2 months.
Recipe by Bake from Scratch at