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Basil Walnut Pesto
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Description
When it comes to pesto, why not be creative? Walnuts take the place of pine nuts, and pecorino romano is subbed in for parmesan.
Ingredients
- ½ cups Walnut Halves
- 2 cups Tightly Packed Basil Leaves
- 2 cloves Garlic (Large Cloves), Peeled And Coarsely Chopped
- 1 Tablespoon Freshly Squeezed Lemon Juice
- ¼ cups Freshly Grated Pecorino Romano Cheese
- ¼ cups Extra Virgin Olive Oil
- ¼ teaspoons Kosher Salt, Or To Taste
- ¼ teaspoons Freshly Ground Black Pepper, Or To Taste
Preparation
Place walnut halves in the bowl of a food processor (I used my 14-cup bowl). Process until finely chopped.
Add in the basil leaves and garlic cloves. Pulse until incorporated and no large pieces of garlic remain.
Pulse in the lemon juice and grated cheese. With the lid on and motor running, stream in the olive oil. Season to taste with salt and pepper.
Nutritional information per 2 tablespoon serving:
185.7 calories, 18.3 grams fat, 3.5 grams saturated fat, 1.1 grams fiber, 0.4 grams sugar, 4.8 grams protein
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