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Traditional Pesto with Walnuts

Traditional-Pesto-Wb
This traditional pesto recipe is simple and delicious. Filled with Omega-3, walnuts are a great substitute for pine nuts, providing the same earthy flavor.

Ingredients

 ½ cup walnuts or pistachios (toasted, unsalted)*
 ¾ cup Parmesan cheese, grated
 2 garlic cloves, pressed or grated
 1 teaspoon lemon juice
 ½ teaspoon kosher salt (more to taste)
 5-6 cups basil leaves (remove from stem)
 ¾ cup extra-virgin olive oil

Instructions

1

If nuts are raw, you can toast in the oven (350 F) on a rimmed baking sheet for 5-7 minutes. Toss the nuts halfway through. Transfer to a food processor and let cool.

2

Add Parmesan, garlic, lemon juice, and salt to the nuts and pulse in a food processor until finely ground (about 1 minute).

3

Add basil to the food processor.

4

While running the motor, slowly add the olive oil in a steady stream and continue processing until the pesto is smooth.

5

Taste and add more salt if needed.

Note: You can substitute walnuts with shelled pistachios for a unique and delicious flavor.

Should you make pesto up to 24 hours before using, place in a jar and top with ½ inch oil to prevent the mixture from browning (due to oxidation), and store in the refrigerator.

To serve with pasta, select 12 oz of a dried pasta, choosing a variety with ridges or spirals which are perfect for holding this delicious sauce. Prepare according to the package instructions.

Serves: 6

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Ingredients

 ½ cup walnuts or pistachios (toasted, unsalted)*
 ¾ cup Parmesan cheese, grated
 2 garlic cloves, pressed or grated
 1 teaspoon lemon juice
 ½ teaspoon kosher salt (more to taste)
 5-6 cups basil leaves (remove from stem)
 ¾ cup extra-virgin olive oil

Directions

1

If nuts are raw, you can toast in the oven (350 F) on a rimmed baking sheet for 5-7 minutes. Toss the nuts halfway through. Transfer to a food processor and let cool.

2

Add Parmesan, garlic, lemon juice, and salt to the nuts and pulse in a food processor until finely ground (about 1 minute).

3

Add basil to the food processor.

4

While running the motor, slowly add the olive oil in a steady stream and continue processing until the pesto is smooth.

5

Taste and add more salt if needed.

Note: You can substitute walnuts with shelled pistachios for a unique and delicious flavor.

Should you make pesto up to 24 hours before using, place in a jar and top with ½ inch oil to prevent the mixture from browning (due to oxidation), and store in the refrigerator.

To serve with pasta, select 12 oz of a dried pasta, choosing a variety with ridges or spirals which are perfect for holding this delicious sauce. Prepare according to the package instructions.

Serves: 6

Traditional Pesto with Walnuts