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.



by 11  people


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Servings: 8
Yield: About 1 cup
Prep Time: 20 mins
Total Time: 20 mins
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Ingredients
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    2   cups 
    packed fresh basil leaves, (2-3 bunches)
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    1/4  cup 
    walnut pieces, toasted (see Tip)
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    1/4  cup 
    grated Parmigiano-Reggiano cheese
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    3   tablespoons 
    extra-virgin olive oil
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    2   tablespoons 
    water
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    1   
    large clove garlic, quartered
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    1/2  teaspoon 
    salt
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    1/2  teaspoon 
    freshly ground pepper

Directions
1.
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:

1.
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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Related Recipe
Classic Genovese Pesto
Classic Genovese Pesto

Pine nuts are traditionally added to pesto, but you can substitute walnuts or almonds for this easy sauce. To bring out the full flavor of the nuts, toast them in a dry skillet before processing.

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