When people think of pesto, basil will first come to mind, followed by pine nuts. But, of course, we had to make one with our buttery walnuts instead. We also added some lemon zest to give it a kick and now we're wondering why don't more recipes call for it.
Directions
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Add the walnuts and garlic to your food processor and process for roughly 10 seconds until chopped.
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Next, add the basil leaves, salt, and pepper and process until a paste has formed.
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With the processor running, drizzle the olive oil through the feed tube and process until the pesto is thoroughly combined.
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Finally, add the Parmesan and process for about a minute more.
Notes
Use immediately or store in an airtight jar with the pesto covered by a layer of olive oil to prevent discoloring/oxidation of the sauce. Pesto will keep in the refrigerator for about a week. Alternatively, pesto can also be frozen for up to 6 months.
