Walnut Pesto

November 23, 2015

3 cups basil leaves

4 cloves garlic

½ cup olive oil

½ cup parmesan cheese

½ cup toasted walnuts

Salt and pepper

 

Pulse the basil and garlic cloves in a food processor.  Add the parmesan cheese and walnuts.  Pulse again.  Slowly add the olive oil and process until smooth.  Salt and pepper to taste.  Use on pasta, breads, pizzas, quesadillas, and much more.  Can be refrigerated up to two weeks or frozen for longer keeping.

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