Walnut-Basil Pesto
Serves: approximately ½ cup
 
In this garlic-free, but flavor-filled, variation on basil pesto, toasted walnuts replace the traditional pine nuts.
Ingredients
  • 2 cups loosely packed fresh basil leaves
  • ¼ cup toasted chopped walnuts
  • ¼ cup extra-virgin olive oil, plus additional for covering pesto
  • ¼ cup freshly grated Parmesan cheese*
  • 1 tablespoon chopped fresh flat-leaf Italian parsley
  • 1 tablespoon fresh lemon juice
  • ⅛ teaspoon fine sea salt
  • ⅛ teaspoon ground black pepper
Instructions
  1. In the container of a blender, pulse together basil, walnuts, olive oil, cheese, parsley, lemon juice, salt, and pepper until a smooth purée forms.
  2. Transfer mixture to a small glass bowl or jar. Pour a thin layer of olive oil over pesto. Press plastic wrap onto surface. Cover container, refrigerate, and use within a day.
Notes
*We grated the amount needed from a block of cheese using a Microplane fine cheese grater to achieve a wispy, light texture.
Recipe by TeaTime Magazine at https://teatimemagazine.com/roast-beef-golden-beet-tea-sandwiches/