4 cups Italian or Genovese basil leaves*
3 garlic cloves, peeled
1/2 cup chopped walnuts, toasted
1/2 cup grated Parmesan-reggiano cheese
zest & juice of 1 lemon
1/2 cup extra virgin olive oil
1 teaspoon coarse or freshly cracked black pepper
1 teaspoon kosher salt
- In a medium-large food blender/processor bowl, chop and blend the basil, garlic, and walnuts.
- Add cheese, lemon zest & juice, olive oil, pepper, and salt; process until well-blended.
- Refrigerate in air-tight glass container.
Makes 1 cup.
- If you blanch the whole basil leaves in boiling water for 5 seconds and immediately put into an ice bath it seals the bright green color. Drain and squeeze the water from the basil before adding to the food processor with the other ingredients.