This recipe uses walnuts instead of pine nuts. Walnuts cost less, are lower in fat, and also contain heart-healthy Omega-3 fatty acids. If you prefer the taste of pine nuts, just substitute an equal amount for the walnuts. You can further reduce the fat and calories and make the recipe vegan - by leaving out the Parmesan cheese.
Ingredients
4 cups fresh basil leaves
4 garlic cloves, crushed
⅓ cup walnuts
4-6 tablespoons extra virgin olive oil
½ cup fresh grated Parmesan cheese (optional)
½ teaspoon lemon juice
salt to taste
Instructions
In food processor, blend 1 cup basil leaves, garlic, walnuts, and olive oil, until everything is well-chopped. This pulverizes the garlic so it blends evenly into the pesto mix.
Add remaining basil, Parmesan, and chop until mixture forms a paste. Add additional olive oil if needed to reach the desired texture.
Add lemon juice and salt to taste. The lemon juice helps preserve the bright green color that otherwise fades quickly (within minutes) to a dull brown.
Recipe by Culinary Musings at https://www.culinarymusings.com/2008/06/three-meals-from-one-cup-of-pesto/