"The Besto Pesto" Lemon Walnut Basil Pesto Recipe
Nothing says "summer" quite like fresh basil! But what about when summer is over? Or, when you have too much basil on hand to use fresh? This is the perfect pesto recipe to enjoy now, or, freeze to enjoy all year long! Enjoy our nut-free and dairy-free variations if you desire.
Servings: 1 pint
Equipment
- Blender, or food processor
Ingredients
- 2 cups Washed fresh basil leaves, packed
- 1/2 cup Grated parmesan cheese (Vegan variation: substitute with 1 tbsp nutritional yeast and/or a handful of raw cashews)
- 1/2 cup Walnuts (Nut allergies? Substitute with 1/2 cup pumpkin seeds, or 1/4 cup hemp seeds or sunflower seeds)
- 1/3 - 1/2 cup Olive oil*
- 1/3 - 1/2 cup Lemon juice*
- 2 - 3 cloves Garlic, peeled
- 1/2 tsp Salt
Instructions
- Wash basil and remove leaves from stems.
- In a blender or food processor, combine all of the ingredients as listed above.
- *Start with 1/3 cup each of lemon juice and olive oil, and add more as needed to reach your desired consistency.
- Blend until smooth.
- Enjoy! Store in the refrigerator, and use within one week.
- Add to freezer-safe wide-mouth jars if you intend to preserve it. Freeze, and use within one year.