Walnut Pesto

1. 1

   Turn the oven to 350F. Bake the walnuts for 10 minutes, until they are browned and smell divine. Set the walnuts aside to cool.

2. 2

   Move the toasted walnuts to the bowl of a food processor; pulse them about 15 times, until the walnuts are crumbly. To the bowl, add the basil, the Parmesan, the lemon juice, the lemon zest, the kosher salt, the black pepper, and the garlic. Blend, while adding the olive oil in a slow, steady drizzle. (I like to mix the pesto until it is quite unified and saucy.) After mixing, taste the pesto; adjust the salt and lemon juice as you see fit.

* Per serving · 4 servings · Values may vary.

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