Toasted Walnut and Sun-Dried Tomato Pesto

Ingredients

• 1 cup walnut halves
• 1/2 cup sun-dried tomatoes in oil, drained
• 1 tbsp oil from the sun-dried tomato jar
• 1/2 cup fresh basil leaves, packed
• 1/2 cup fresh parsley leaves, packed
• 2 cloves garlic
• 1/2 cup Parmigiano-Reggiano, freshly grated
• 1/4 cup extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 1/2 tsp red pepper flakes
• Salt and black pepper to taste

Instructions

1. 1

   Toast walnuts in a dry skillet over medium heat for 4–5 minutes, stirring frequently, until fragrant and lightly golden. Cool completely.

2. 2

   Add toasted walnuts and garlic to a food processor. Pulse until coarsely ground.

3. 3

   Add sun-dried tomatoes and their oil, basil, and parsley. Pulse to combine.

4. 4

   Add Parmesan, red pepper flakes, and lemon juice. Pulse a few more times.

5. 5

   With the processor running, drizzle in olive oil until the pesto reaches a thick, spreadable consistency — do not over-process, it should have texture.

6. 6

   Taste and season with salt and black pepper.

7. 7

   Store with a thin layer of olive oil on top to prevent oxidation. Keeps refrigerated for 1 week or frozen for 3 months.