10-Minute Pesto

This pesto is amazing right away but even better the day after. I love making it the day before a lunch or dinner so it is in full bloom for my guests.

The ways I use the pesto:

• over pasta (of course)
• on chicken
• as a salty, herbaceous spread in one of my jalapeño cheese bread sandwiches (recipe here).

Ingredients

• ¼ cup toasted walnuts
• ½ cup Parmesan cheese - large grated
• 2 medium garlic cloves
• 3 cups loosely packed fresh basil
• 1 tablespoon fresh lemon juice
• ¼ cup olive oil
• ¼ teaspoon kosher salt (optional)

Directions

1. In a small dry skillet, toast walnuts over medium heat. Stir constantly to prevent burning for about 2 minutes.
2. Remove nuts from heat and transfer into a bowl to cool.
3. In a food processor, combine nuts, cheese and grated cheese. Process until finely ground (about 20 to 30 seconds).
4. Add basil, lemon juice, and if desired, salt.
5. Turn on food processor and slowly pour in olive oil. If the pesto is still too thick for your liking, add a little more oil.
6. Serve with pasta, over chicken, as a spread, or any other food you want!

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