Walnut Basil Pesto [HMC]

Just like *A Star Is Born*, sometimes you have to remake a classic with a more modern twist. Here, I take pesto and use walnuts instead of pine nuts, but it's still simple to put together, as basil, walnuts, olive oil, sea salt, and water all go right into the food processor. It's a wonderful all-purpose pesto that, as I like to say, is great to have in your back pocket anytime you're making lamb, chicken, fish, or tomato soup.

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Place the walnuts in a food processor and pulse 5 times, until they are broken into small pieces. Add basil, olive oil, 1 tablespoon of lemon juice, maple syrup, and 1/4 teaspoon of salt, and process until well blended. For a thinner pesto, add the water and briefly process again. Taste; you may want to add an additional squeeze of lemon juice or a pinch of salt.

Step 2

Store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months. Calories: 98 per serving.