Ingredients
2 bunches basil, stemmed
1/2 cup walnuts, halves and pieces
1/2 cup Parmesan cheese, grated
3 cloves garlic, peeled and crushed
1/2 cup olive oil
Pinch salt and pepper to taste
Squeeze fresh lemon (optional)
Cooking directions
Rinse basil in colander and shake to remove excess water. Place on cutting board. Remove leaves from stem for about 4 cups packed tightly in a quart-sized container.
Chop walnuts in food processor about 30 seconds. Add garlic and chop.
Add cheese and chop. Add 2 cups basil. Slowly add olive oil until a thick paste forms. Use a rubber spatula to scape down sides. Add remaining leaves with olive oil until well blended, about 2 minutes.
Pack pesto into small jars with tight fitting lids. Stir lightly to remove air pockets and top with a thin layer of olive oil. Refrigerate for up to one week.
