Simplicity reigns in this traditional sauce—just basil, garlic, cheese and olive oil. Our one modification? We like omega-3-laden walnuts in the mix for their crunch and delicate flavor, but pine nuts, almonds, pecans or even pistachios may be substituted for the walnuts.
Ingredients
2 cups packed fresh basil leaves, (2-3 bunches)
1/4 cup walnut pieces, toasted (see Tip)
1/4 cup grated Parmigiano-Reggiano cheese
3 tablespoons extra-virgin olive oil
2 tablespoons water
1 large clove garlic, quartered
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
Instructions
Place basil, walnuts, Parmigiano-Reggiano, oil, water, garlic, salt and pepper in a food processor; pulse a few times, then process until fairly smooth, or to the desired consistency, scraping down the sides occasionally.
Nutritional Information
Makes: about 1 cup
Serving size: N/A
Calories 82
Fat 8g
Saturated fat 1g
Mono Fat 5g
Cholesterol 2mg
Carbohydrates 1g
Protein 2g
Dietary fiber 1g
Sodium 176mg
Potassium 75mg
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