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Ingredients
- 1 cup packed fresh basil leaves, rinsed and dried
- 1/4 cup coarsely chopped walnuts
- 4 tbsp freshly grated parmigiano-reggiano
- 1/4 cup good extra virgin olive oil
- 1 large garlic clove
- big squeeze of fresh lemon juice
- salt and pepper to taste
Method
- Pulse together basil and walnuts in a food processor (I used my mini one for this batch - easy clean up - but feel free to double the recipe if you're in need of a bigger batch). Add garlic and olive oil. Pulse again. Add cheese, lemon juice and salt and pepper. Pulse until just blended. Scrape down the sides with a rubber spatula and pulse a few more times. Store in an air tight container in the refrigerator. Add more olive oil before serving, if taken straight from the fridge.
