Fresh Herb and Walnut Pesto
This bright and flavorful pesto has fresh basil and parsley, and crunchy walnuts for a perfect pesto combination.
Yields: 1 ½ cups
- 2 ½ cups fresh basil or a 4oz container, stems removed
- ¼ cup fresh parsley
- ¾ cups grated or shredded parmesan
- ½ cup olive oil
- ½ cup chopped walnuts
- 2 garlic cloves chopped
- 1 lemon juiced, or 2 tbsp lemon juice
- ½ tsp salt
- ¼ tsp pepper
Add all ingredients besides olive oil in a food processor or blender
Blend on low until all ingredients are combined and chopped to your desired consistency, I prefer chunks that you can. still see rather than completely pureed.
Put food processor or blender on low, and slow drizzle in olive oil until combined.
Store in a sealed container in the refrigerator up to 1 week.
Freeze any leftover pesto in ice cube trays and place into a freezer-safe bag for future use.