Lighter Pesto

  1. In a food processor, combine basil, walnuts, Parmesan, garlic, lemon juice, and the water; season with salt and pepper.
  2. Puree until a paste forms.
  3. With motor running, add oil in a thin stream.
  4. Process until very smooth, about 1 minute.
  5. Pesto can be refrigerated in an airtight container, with plastic wrap pressed onto the surface to prevent discoloration, up to 3 days.
  6. (Or freeze in an airtight container up to 6 months; thaw in the refrigerator.)

basil, walnut pieces, parmesan cheese, garlic, lemon juice, water, salt, extravirgin olive oil

Taken from www.epicurious.com/recipes/food/views/lighter-pesto-387573 (may not work)

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