Pesto

Ingredientai

1 cup fresh basil, packed

1/3 cup toasted walnuts (see Nut Alternatives below)

1/2 cup Parmesan, grated (or 1/4 cup Parmesan + 1/4 cup Pecorino Romano)

6 tbsp olive oil (can substitute half with vegetable oil), plus a drizzle for toasting nuts

2 tbsp fresh lemon juice

1 tbsp minced garlic (~4 cloves)

1/2 tsp kosher salt, plus a pinch for toasting nuts

1 tbsp water, plus more to thin

Nurodymai

Toast the Walnuts

•Heat a small skillet over medium-low heat with a light drizzle of olive oil (~1 tsp)

•Add walnuts (1/3 cup) and a small pinch of salt

•Stir frequently for 3–5 minutes until fragrant and lightly golden

•Transfer to a plate to cool (they’ll keep cooking in the hot pan)

Make the Pesto

•Add cooled walnuts and garlic (1 tbsp, minced) to a small food processor and pulse a few times until coarsely chopped

•Add basil (1 cup, packed), cheese (1/2 cup), lemon juice (2 tbsp), and salt (1/2 tsp); pulse several more times to combine

•With the processor running, drizzle in the olive oil (6 tbsp) in a steady stream

•Scrape down the sides, add water (1 tbsp), and process to desired consistency — pulse for chunkier, run continuously for smoother

•Add more water a teaspoon at a time if needed

•Taste and adjust salt

Nut Alternatives

Pine Nuts (most traditional)

•Use 1/3 cup pine nuts in place of walnuts

•Dry-toast only — no oil needed, they’re naturally oily

•Toast in a dry skillet over medium-low heat for 2–3 minutes, shaking the pan often

•Watch closely; they burn very easily

•Cool before adding to the food processor

Cashews

•Use 1/3 cup cashews in place of walnuts

•Toast the same way as walnuts: in a skillet with a drizzle of olive oil and a pinch of salt over medium-low heat, 3–5 minutes

•Cool before adding to the food processor