Make Pesto for Tuesday and Wednesday



  1. 1 of 3 In the bowl of a food processor, combine walnuts, garlic, lemon zest, lemon juice, cayenne, basil, Parmesan, salt and pepper and pulse until well blended.
  2. 2 of 3 With processor running, stream in olive oil until smooth, about 1 minute. If pesto is too thick, add more olive oil.
  3. 3 of 3 Transfer pesto to an airtight container and place a layer of plastic wrap on top of pesto to help prevent browning. Seal container and store in the refrigerator for up to a week.
Nutrition Information for Make Pesto for Tuesday and Wednesday
Servings Per Recipe:
Per Serving: 61 kcal cal., 126 mg sodium, 2 g pro., 6 g Fat, total, 3 mg chol., 1 g sat. fat, 0 g fiber
© Copyright Meredith Corporation. All Rights Reserved.
Printed from 07/19/2019