Bright, fresh, and irresistibly fragrant, this Lemon Walnut Pesto puts a sunny twist on the classic Italian sauce. Made with vibrant basil, toasted local walnuts from Manzanita Manor, and Belle Farms’ lemon-infused olive oil, it strikes the perfect balance of creamy, nutty richness and zesty citrus brightness. A hint of red pepper adds just the right kick, while Parmigiano-Reggiano ties it all together with savory depth.
This versatile pesto is wonderful tossed with pasta, spread on warm bread, spooned over grilled vegetables, or swirled into soups. Best of all, it comes together in minutes and keeps beautifully in the fridge—making it an easy way to bring a taste of summer to your table any time of year.
INGREDIENTS:
4 cups packed fresh basil leaves
4 cloves fresh peeled garlic
1/2 cup Manzanita Manor Organic raw walnuts, lightly toasted
1/2 cup Parmigiano-Reggiano, grated or shredded
Zest of one lemon
1/4 teaspoon red pepper flakes
1/2 cup Belle Farms Lemon Olive Oil, more as needed
1/2 teaspoon fresh cracked black pepper
1/2 teaspoon Kosher salt
METHOD:
In the bowl of a food processor or Vitamix blender, add basil, garlic, walnuts, Parmesan, lemon zest, and red pepper flakes.
Pulse several times to break up ingredients; slowly add a steady stream of the oil, pulsing until oil is blended with the other ingredients, into a loose paste.
If the pesto is too thick, add additional oil one tablespoon at a time until you reach your desired consistency. Season with salt and pepper to taste.
Store pesto in a mason jar with lid in the refrigerator for up to 5 days – be sure to top the pesto with a thin layer of olive oil to prevent oxidation.
SOURCE: Chef Jody Lombardo, Bay Living Culinary, demonstrated at the Farm to Table Cooking Demonstration, Aptos Farmers Market
