Lighter Pesto

1. 1

   In a food processor, combine basil, walnuts, Parmesan, garlic, lemon juice, and the water; season with salt and pepper.

2. 2

   Puree until a paste forms.

3. 3

   With motor running, add oil in a thin stream.

4. 4

   Process until very smooth, about 1 minute.

5. 5

   Pesto can be refrigerated in an airtight container, with plastic wrap pressed onto the surface to prevent discoloration, up to 3 days.

6. 6

   (Or freeze in an airtight container up to 6 months; thaw in the refrigerator.)

No additional tips available.