Basic Basil Pesto
Recipe from EatingWell

Simplicity reigns in this traditional sauce--just basil, garlic, cheese and olive oil. Our one modification? We like omega-3-laden walnuts in the mix for their crunch and delicate flavor, but pine nuts, almonds, pecans or even pistachios may be substituted for the walnuts.

Basic Basil Pesto

by 13  people

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Servings: 8
Yield: About 1 cup
Prep Time: 20 mins
Total Time: 20 mins
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  • 2   cups 
    packed fresh basil leaves, (2-3 bunches)
  • 1/4  cup 
    walnut pieces, toasted (see Tip)
  • 1/4  cup 
    grated Parmigiano-Reggiano cheese
  • 3   tablespoons 
    extra-virgin olive oil
  • 2   tablespoons 
  • 1   
    large clove garlic, quartered
  • 1/2  teaspoon 
  • 1/2  teaspoon 
    freshly ground pepper
Place basil, walnuts, Parmigiano-Reggiano, oil, water, garlic, salt and pepper in a food processor; pulse a few times, then process until fairly smooth, or to the desired consistency, scraping down the sides occasionally.

Tip: To toast walnuts: Spread on a baking sheet and bake at 350 degrees F, stirring occasionally, until fragrant and lightly browned, 7 to 9 minutes.
Nutrition information
Per Serving: cal. (kcal) 83, Fat, total (g) 8, chol. (mg) 2, sat. fat (g) 1, carb. (g) 1, Monosaturated fat (g) 5, fiber (g) 1, pro. (g) 2, sodium (mg) 176, Potassium (mg) 104, Fat () 2, Percent Daily Values are based on a 2,000 calorie diet
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