Basil-Walnut Pesto
Created by Peter BerleyCourse: Condiments & Sauces
Season(s): Summer
Ingredients
- 1 1/2 cups walnuts lightly toasted
- 1 cup packed fresh basil leaves
- 1 cup packed fresh flat leaf parsley leaves
- 2 plump cloves garlic, peeled and left whole
- 3 tablespoons freshly squeezed lemon juice
- 1 teaspoon finely grated lemon zest
- 3/4 cups extra virgin olive oil
- 1 teaspoon salt plus additional to taste
Instructions
In the bowl of a food processor fitted with the metal blade, grind the toasted walnuts to a meal.Add the basil, parsley, garlic, lemon juice, and lemon zest, and puree. Slowly add the oil and process until smooth. Blend in the salt and adjust seasoning to taste.
Yields 2 cups.
How do you #eatdowntoearth?
Tag us in photos of the dishes you have cooked with your farmers' market finds using #eatdowntoearth and we will feature you in our feed!
On Instagram @downtoearthmktsOn Facebook @downtoearthmarkets