Lighter Pesto
- 3 cups firmly packed fresh basil leaves (2 ounces)
- 3 tablespoons walnut pieces
- 3 tablespoons grated Parmesan cheese
- 2 garlic cloves (peeled)
- 1 tablespoon fresh lemon juice
- 3 tablespoons water
- Coarse salt and ground pepper
- 3 tablespoons extra-virgin olive oil
- In a food processor, combine basil, walnuts, Parmesan, garlic, lemon juice, and the water; season with salt and pepper.
- Puree until a paste forms.
- With motor running, add oil in a thin stream.
- Process until very smooth, about 1 minute.
- Pesto can be refrigerated in an airtight container, with plastic wrap pressed onto the surface to prevent discoloration, up to 3 days.
- (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)