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2 cups firmly packed basil
⅓ cup walnuts
3 Tbsp grated Parmesan
2 cloves garlic
¼ teaspoon each salt and pepper
½ cup extra-virgin olive oil
No nutrition information available
Combine all ingredients except olive oil in a food processor and pulse until a thick paste forms. With the processor on, add oil in a slow stream until mixture is well combined.
Transfer to an airtight container. Press plastic wrap directly onto pesto. Cover with lid and refrigerate up to 4 days.