JOAN'S PESTO

Joan's Pesto image

The difference between good pesto and great pesto is always using the highest quality ingredients u0026ndash; 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.

Provided by Katy Carter Thomas

Time 20m

Yield 6

Number Of Ingredients 8

Ingredients

½ 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

Steps:

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.n

Nutrition Facts : Calories 699.9 calories, Carbohydrate 6.4 g, Cholesterol 9.6 mg, Fat 72.8 g, Fiber 2.4 g, Protein 8.7 g, SaturatedFat 11.4 g, Sodium 227.9 mg, Sugar 0.6 g