Basil, walnuts, and lemon zest combine for a bright, aromatic spread perfect for many dishes.
# Components:
→ Nuts
01 - 1/2 cup walnut halves
→ Herbs & Greens
02 - 2 cups fresh basil leaves, packed
→ Dairy
03 - 1/2 cup freshly grated Parmesan cheese
→ Citrus
04 - 1 tablespoon freshly grated lemon zest
05 - 1 tablespoon fresh lemon juice
→ Aromatics & Seasonings
06 - 2 small garlic cloves, peeled
07 - 1/2 cup extra-virgin olive oil
08 - 1/4 teaspoon fine sea salt
09 - 1/8 teaspoon freshly ground black pepper
# Directions:
01 - Toast walnut halves in a dry skillet over medium heat, stirring frequently, until fragrant and lightly golden, approximately 4 to 5 minutes. Allow to cool slightly.
02 - In a food processor, combine the toasted walnuts, fresh basil leaves, grated Parmesan cheese, lemon zest, lemon juice, and peeled garlic cloves. Pulse until the mixture is finely chopped.
03 - With the food processor running continuously, gradually stream in the extra-virgin olive oil until the pesto achieves a smooth yet slightly textured consistency. Scrape down the sides of the bowl as needed to ensure uniform incorporation.
04 - Season the pesto with fine sea salt and freshly ground black pepper, pulsing briefly to integrate. Taste and adjust seasoning or add more lemon juice if desired.
05 - Serve the pesto immediately, or transfer it to an airtight container and refrigerate for up to 5 days.
