Under 30 Minutes

Lighter Pesto

With fresh basil at its summer peak, we can add more basil and less oil and nuts to this recipe.

  • Prep:
  • Total Time:
  • Yield: Makes 3/4 cup
Lighter Pesto

Source: Everyday Food, July/August 2007

Ingredients

  • 3 cups tightly packed fresh basil leaves (2 ounces total)
  • 3 tablespoons walnut pieces
  • 3 tablespoons grated Parmesan cheese
  • 2 garlic cloves, peeled
  • 1 tablespoon fresh lemon juice
  • Coarse salt and ground pepper
  • 3 tablespoons extra-virgin olive oil

Directions

  1. 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.

  2. With motor running, add oil in a thin stream. Process until very smooth, about 1 minute.

Cook's Notes

Refrigerate the extra pesto in an airtight container, with plastic wrap pressed onto the surface, up to 3 days. Or freeze in an airtight container up to 6 months; thaw overnight in the fridge.

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