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

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)