Blend basil walnuts olive oil garlic and lemon juice together in a food processor until pesto has a paste like consistency. Partly due to the softness of the walnuts while camping this whole dish can be made in minutes by hand unlike normal versions which all seem to require an electrical device. Add two thirds of the pesto then gently heat to loosen it. Add parmesan and butter if using and blend 5 10 seconds more. Place the walnuts and garlic in the bowl of a food processor fitted with a steel blade.
Add the basil leaves salt and pepper and process until mixture resembles a paste about 1 minute. Add the basil leaves salt and pepper. Blend until thoroughly combined. Great with chicken chickpeas and mushrooms too. Use 1 cup pesto sauce with 1 pound cooked pasta tossing well to mix.
The flavor is still amazing and perfect on pasta or as a sauce. The leftover pesto will keep in the fridge for up to a week or frozen for up to a month. Fresh basil parmesan cheese garlic walnuts and olive oil come together to make an easy and tasty pesto sauce. Nutrient information is not available for all ingredients. A family favorite for the past 10 years.
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Process until coarsely chopped about 10 seconds. Place the walnuts pignolis and garlic in the bowl of a food processor fitted with a steel blade. Add basil leaves a little at a time pulsing until a smooth paste forms. Place basil olive oil walnuts garlic and salt if using in food processor. Process for 30 seconds.
It is slightly chunkier but this seems to add to the taste rather than. 1 cup packed fresh basil leaves rinsed and dried 1 4 cup coarsely chopped walnuts 4 tbsp freshly grated parmigiano reggiano 1 4 cup good extra virgin olivebasil walnut. It is slightly chunkier but this seems to add to the taste rather than. Process until coarsely chopped about 10 seconds. I recommend making several batches at a time and freezing the sauce for later use.
1 cup packed fresh basil leaves rinsed and dried 1 4 cup coarsely chopped walnuts 4 tbsp freshly grated parmigiano reggiano 1 4 cup good extra virgin olivebasil walnut. The flavor is still amazing and perfect on pasta or as a sauce. Add the basil leaves salt and pepper and process until mixture resembles a paste about 1 minute. Blend basil walnuts olive oil garlic and lemon juice together in a food processor until pesto has a paste like consistency.
