Easy Walnut Pesto
2 cups fresh Basil
1 cup grated parmigiano reggiano (Parmesan cheese)
½ cup crushed walnuts
½ cup olive oil
Half lemon juiced
½ tsp sea salt
½ tsp black pepper
Yields about 2 cups
Place all dry ingredients in a food processor or a blender and pulse to break down Basil leaves. Slowly poor in olive oil through the feed hole of the processor. If using a blender, stop the blender and then add half the olive oil and blend. Keep adding the oil until the pesto is a smooth consistency. Add lemon juice to taste.
Tip #1: Store the pesto in an air tight glass or hard plastic container. You can also freeze the pesto up to 3 months.
Tip #2: Use on pastas, grilled meats, in salads, sandwiches or omelets.