Ingredients:
- packed cups (60g) fresh basil leaves, stems removed
- /2 cup (60g) raw walnuts
- /4 cup (25g) freshly grated Parmesan cheese
- medium garlic cloves
- /4 cup (60g) plain Greek yogurt (2% or 5% fat)
- tablespoons (30ml) extra virgin olive oil
- tablespoon (15ml) fresh lemon juice
- /2 teaspoon lemon zest
- /2 teaspoon kosher salt (or to taste)
- /4 teaspoon freshly ground black pepper (or to taste)
- tablespoons ice water (optional, for thinning)
Instructions:
- Heat a small, dry skillet over medium heat. Add walnuts and toast, stirring frequently, until fragrant (about 3-5 minutes). Immediately transfer to a plate to cool completely.
- Add the cooled toasted walnuts and garlic cloves to the food processor bowl. Pulse several times until coarsely chopped.
- Add the packed basil leaves and Parmesan cheese to the processor. Pulse until the basil is finely chopped and incorporated with the nuts. Scrape down the sides.
- Add the Greek yogurt, olive oil, lemon juice, and lemon zest. Pulse until the mixture begins to come together into a thick paste.
- Add salt and pepper. Pulse briefly once more.
- If the pesto is too thick, slowly drizzle in 1 tablespoon of ice water while pulsing, until the desired, slightly looser consistency is reached. Do not add too much liquid.
- Taste and adjust seasoning if necessary (more salt, more lemon). Use immediately or store airtight in the fridge.