Pestos are a versatile, easy to prepare flavor boost for everything from pasta to roasted veggies and beyond. This variation on the classic basil pesto packs an Omega 3 punch, thanks to California walnuts and our Cold Pressed Virgin Walnut Oil.
1/2 cup California walnuts
2-3 large garlic cloves, roughly chopped
3 cups gently packed fresh basil leaves
1/2 cup grated parmesan cheese
2 TBSP fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2/3 cup Octonuts Cold Pressed Virgin Walnut Oil
Place walnuts and garlic in the bowl of a food processor and process until coarsely chopped.
Add the basil leaves, parmesan, lemon juice, salt and pepper; process until mixture resembles a paste.
With the processor running, slowly pour the Octonuts Cold Pressed Virgin Walnut Oil through the feed tube and process until the pesto is thoroughly blended.
Store in a tightly sealed jar or air-tight plastic container, covered with a thin layer of walnut oil to prevent the pesto from oxidizing (the lemon juice helps, too). It will keep in the refrigerator for about a week, or can be frozen for up to 6 months. A popular method is to divide the pesto into the compartments of an ice cube tray and freeze. Once fully frozen, remove from the tray and store in a freezer bag so you can defrost as needed.