- 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
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.
Per 2-tablespoon serving : 83 Calories; 8 g Fat; 1 g Sat; 5 g Mono; 2 mg Cholesterol; 1 g Carbohydrates; 2 g Protein; 1 g Fiber; 176 mg Sodium; 104 mg Potassium
