Ingredients
½ cup walnuts, raw and unsalted
1 small bunch cilantro , stems removed, (about 1.25 oz.)
1 small bunch Italian basil, stems removed, (about 1.25 oz.)
1 glove garlic, peeled
2 Tablespoons fresh lemon juice (a little more as needed)
1/3 cup Barbàra Extra Virgin Olive Oil
Sea salt & fresh ground pepper, to taste
Yields approximately 1 – ½ cups pesto.
Directions:
- Place the walnuts into a food processor and pulse a few times until the nuts are ground up.
- Add in the herbs, garlic, and lemon juice. Pulse a few times to mix well.
- With the professor running, add the Barbàra Extra Virgin Olive Oil in a slow stream until a pesto is formed, and then turn the professor off.
- Add in sea salt and fresh ground pepper. Pulse a few times to mix.
- Taste for flavor and adjust seasoning as needed.
- You can add in a little more lemon juice, and Barbàra Extra Virgin Olive Oil as needed.
This pesto is wonderful served over baked or grill fish, or chicken. Also very tasty over scrambled eggs.
Recipe by Karen Diggs
Chef + Certified Nutritionist, www.kareniscooking.com
Founder, Kraut Source www.krautsource.com