Basil-Walnut Pesto

1. 1

   Pulse walnuts, basil, and garlic in food processor or blender until nuts are finely crumbled and green.

2. 2

   With food processor motor running, add oil in steady stream, and pulse until combined.

3. 3

   Add cheese and lemon juice, and process until smooth.

4. 4

   Season with salt and pepper, if desired.

5. 5

   Ladle pesto into 1/2 cup silicone ice cube molds.

6. 6

   Press plastic wrap over surface of molds to seal out air.

7. 7

   Freeze 4 hours, or overnight, then transfer to freezer bag for long-term storage.

8. 8

   To defrost: place pesto cube in bowl, cover bowl with plastic wrap to seal out air, and let melt at room temperature 10 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.