Categories: sauces

Ingredients

• 1 cup shelled walnut pieces
• 6 garlic scapes, cut into 1/2 inch segments (or 2 large garlic cloves)
• 6 cups gently packed fresh basil leaves
• 1 teaspoon Kosher or fine sea salt
• 1/4 teaspoon freshly ground black pepper
• juice one lemon
• 1/2 cup extra virgin olive oil
• 1/2 cup grated Parmigiano Reggiano cheese

Directions

1. Toast the walnuts in a small, dry pan over medium heat until they are fragrant and a little darker brown than they started out (3 to 5 minutes). Let cool slightly and pur into the bowl of a food prcessor fitted with the blade attachment.

2. Add the garlic scapes or cloves, basil, salt, pepper, and lemon juice and process just until a thick paste forms. Stop to press any stray or stubborn basil leaves into the whirling action of the blade as necessary.

3. With the motor running, pour the olive oil through the feed tube in a slow stream. Add the grated cheese to the bowl and process for a few seconds more to incorporate.

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