Walnut Pesto

Makes 1 cup

1/4 cup walnuts
3 medium-sized garlic cloves, peeled and bottom ends sliced off
2 cups basil leaves, roughly chopped
1/2 tsp salt
1/2 tsp pepper
1/2 cup extra-virgin olive oil
juice from 1 lemon
1/2 cup + 2 Tbl grated parmesan

Add the walnuts and garlic cloves to the bowl of a food processor.  Pulse until finely chopped.  Add the chopped basil leaves and pulse until the mixture resembles a coarse, grainy paste.  Scrape down the sides of the bowl as needed, using a rubber spatula.  Add the salt, pepper, oil and lemon juice, and pulse to combine.  Add the grated parmesan and pulse to combine.  Taste, and season as needed with salt and pepper.  Keep refrigerated in an air-tight container, up to a week. 


SERVED AT THIS DINNER PARTY

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