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Joan's Pesto

By: Katy's Kitchen

"The difference between good pesto and great pesto is always using the highest quality ingredients – especially the olive oil and Parmesan cheese. Make sure basil is well coated with lemon juice and olive oil or the basil sprigs will turn black. Try drizzling on a little olive oil on the surface of the pesto to create an air barrier, if you won't be serving immediately."

Rate/Review | Read Reviews (3)

Prep Time:
20 Min

Ready In:
20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

1/2 cup extra-virgin olive oil
1 lemon, juiced
6 cloves garlic
1 cup fresh basil leaves
1 cup walnuts
1 cup freshly shredded Parmesan cheese
1 cup extra-virgin olive oil
salt and ground black pepper to taste

Directions

Blend the 1/2 cup olive oil, the lemon juice, garlic, basil leaves, walnuts, and Parmesan cheese in a food processor until all ingredients are integrated. With the processor running, slowly drizzle 1 cup olive oil into the mixture until the mixture becomes a thick, slightly textured paste.