Load up on intense flavor, and pare down on calories with less oil, fewer nuts-and more basil. We served this better-for-you pesto over whole-wheat pasta. Since fresh basil is at its peak now, double up on the classic sauce.
Everyday Food, July/August 2007
- Prep Time 10 minutes
- Total Time 10 minutes
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Yield Makes 3/4 cup
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Ingredients
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3 cups tightly packed fresh basil leaves (2 ounces total)
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3 tablespoons walnut pieces
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3 tablespoons grated Parmesan cheese
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2 garlic cloves, peeled
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1 tablespoon fresh lemon juice
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coarse salt and ground pepper
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3 tablespoons extra-virgin olive oil
Directions
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In a food processor, combine basil, walnuts, Parmesan, garlic, lemon juice, and 3 tablespoons water; season with salt and pepper. Puree until a paste forms.
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With motor running, add oil in a thin stream. Process until very smooth, about 1 minute.
Cook's Note
Refrigerate the extra pesto in an airtight container, with plastic wrap pressed onto the surface, up to 3 days.
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