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Traditional pestos call for pine nuts – and they are good for you – but walnuts are great for you and work wonderfully in this recipe. Yields about 2 cups.
1 cup extra virgin olive oil
2/3 cup walnuts
2 or 3 cloves fresh garlic
4 cups fresh basil
1 cup grated Parmigiano-Reggiano cheese
Salt and pepper to taste
Place all ingredients into blender and pulse until desired consistency. Use a spatula and/or tamper to help get ingredients into blades, if necessary.