Ingredients
- 4 tablespoons extra virgin olive oil
- 1 medium white onion , chopped, about 1 cup
- 1½ cups packed fresh basil leaves
- ¼ cup chopped raw walnuts
- 5 tablespoons shredded parmesan cheese
- 1 tablespoon fresh lemon juice
- ½ teaspoon fine sea salt , or to taste
Directions
- In medium skillet, heat 1 tablespoon of olive oil over medium-high. Add onion and cook for 5 to 7 minutes, until lightly browned and softened. Set aside to cool. Add basil and cooled onions to small food processor. Pulse 4 to 5 times until finely chopped. Add walnuts, cheese, lemon juice, remaining 3 tablespoons of olive oil, and salt. Puree 30 to 45 seconds, until all ingredients are combined and walnuts and cheese make pesto almost creamy in appearance. Add more salt if desired. Serve right away or refrigerate for up to 2 days.
