Italian Basil-Walnut Pesto

Photo by Artur Rutkowski / Unsplash

Ingredients:

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

Instructions:

  1. In a medium-large food blender/processor bowl, chop and blend the basil, garlic, and walnuts.
  2. Add cheese, lemon zest & juice, olive oil, pepper, and salt; process until well-blended.
  3. 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.
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About the Author
Anna Gall

Anna Gall’s poetry and short stories are published in eMerge, Persimmon Tree, and Flapper Press as well as her poem, Seashells is included in the anthology Dairy Hollow Echo. Anna writes about her preoccupations in Balancing The Seesaw, a short collection of Haiku poems. Anna is a culinary professional. Her first full-length book is a memoir filled with original recipes, poems, and short stories. In edited form, publication is forthcoming. Anna lives in historic St. Charles, Missouri.

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