- 1/2 cup extra-virgin olive oil
- 1 lemon, juiced
- 6 cloves garlic
- 1 cup fresh basil leaves
- 1 cup walnuts
- 1 cup freshly shredded Parmesan cheese
- 1 cup extra-virgin olive oil
- salt and ground black pepper to taste
- Blend the 1/2 cup olive oil, the lemon juice, garlic, basil leaves, walnuts, and Parmesan cheese in a food processor until all ingredients are integrated. With the processor running, slowly drizzle 1 cup olive oil into the mixture until the mixture becomes a thick, slightly textured paste.
04/09/2018
recipepes.com
Joan's Pesto, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
