Basil-Walnut Pesto

dahlia's Note:

This is my favorite pesto recipe; rich but healthy due to "good" fats from olive oil and walnuts. It comes from "The Omega Diet." I usually freeze half the recipe for future use.

• Total Time: 12 mins
• Prep Time: 10 mins
• Cook Time: 2 mins

Ingredients:

Servings: 6

• 2 cups packed basil leaves (approx. 2 oz)
• 1⁄3; cup olive oil
• ½ cup finely chopped walnuts
• 2 cloves garlic , minced or crushed
• ½ cup grated parmesan cheese
• 2 tablespoons softened butter (optional)
• ½ teaspoon salt (optional)

Directions:

1. Place basil, olive oil, walnuts, garlic and salt (if using) in food processor.
2. Blend until thoroughly combined.
3. Add Parmesan and butter (if using) and blend 5-10 seconds more.
4. Just before serving, add 2 Tbsp of hot pasta water from cooked pasta.
5. Serve over pasta with bread and salad.

Reviews

[Stretch751]

I never use butter in my pesto...I had an Italian friend tell me that a handful of parsley will keep the pesto green (basil browns when the leaves are bruised). if you freeze, she told me, top of the container with olive oil to seal it and keep it fresh.

[Shazzie]

O yes! Wonderful flavour. Couldn't quite decide about the butter, so split the difference and added just 1 Tbs, also added the optional salt. Perfecto! Have frozen some to see how that turns out. Thank you for an easy, tasty recipe, Dahlia.

[Chef #1085455]

Good pesto sauce. Simple and fast to make.
I omitted the butter and add some baby spinach to make the color greener.