Basil Walnut Pesto
August 14, 2018
servings per container
Amount Per Serving
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
1/2 cup Walnuts
4 cups fresh basil leaves
4 Garlic cloves, peeled
1/2 cup olive oil
1/2 teaspoon lemon juice
Salt and freshly ground pepper to taste
1. Place the walnuts, basil, garlic, salt and pepper in a jar. Use the BSTY hand blender to break everything down into a rough, chunky paste.
2. Slowly drizzle in the olive oil and continue to blend until the basil walnut pesto is smooth.
3. Mix in the lemon juice with a spoon. *Chef’s note* I love adding a squirt of lemon juice because it adds brightness to the fresh flavors and gives it a vivid green color.
4. Use immediately as a spread for sandwiches, on salads, or as a pasta sauce. It even tastes great on chicken and salmon.
Before opening the pressure cooker, use one of the included plastic or other utensil to carefully turn the pressure valve to "RELEASE" and then wait 2-3 minutes for the steam to be released and the red floater valve is in the down position before opening the cooker. When opening the cooker, use pot holders, and always keep your body, face and hands away from the steam vent. Be sure to stand behind the lid as you open it so the hot steam and condensation don't get on you. As with all kitchen appliances, be sure to keep the cooker out of reach of children.