This pesto pairs amazing with zucchini noodles and grass fed beef or Trader Joe’s lentil pasta. You can make a big batch and use it all week or freeze it.
Enjoy!
- ½ cup walnuts or pine nuts
- 3 cloves garlic, minced
- 3 cups fresh basil leaves
- 1 lemon, juiced
- 1.5 cups extra-virgin olive oil
- salt and pepper to taste
Instructions: Heat a skillet over medium-high heat. Once pan is hot, add walnuts (in a single layer) and shake frequently (to prevent burning). Do this until they are lightly browned – about 2 minutes.
Next, combine walnuts and garlic in a food processor and pulse to combine them. Add basil, pulse until roughly chopped. Add lemon juice. While mixing on low speed, slowly add the olive oil in a gently stream until all ingredients are blended.
Add salt and pepper, pulse a few times.
Let me know if you guys enjoy this as much as I do 🙂