Sun-Dried Tomato and Walnut Pesto

Ingredients

• 1/2 cup walnut halves or pieces, toasted
• 1 teaspoon minced garlic
• 1/2 cup fresh basil leaves
• 1/4 cup fresh parsley leaves
• 1/4 cup whole sun-dried tomatoes
• 1/4 cup finely grated Parmigiano-Reggiano cheese
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Finely grated zest of 1 lemon
• 1 teaspoon freshly squeezed lemon juice
• 1 tablespoon balsamic vinegar
• 1/2 cup extra-virgin olive oil

Instructions

Place the walnuts in a food processor and pulse until they are thoroughly chopped. Add the garlic, basil, parsley, sun-dried tomatoes, Parmesan, salt, pepper, lemon zest, lemon juice, and balsamic vinegar. Pulse for a few seconds. With the machine running, add the oil in a steady stream to combine. Transfer the pesto to a serving bowl and use immediately, or cover and refrigerate for up to 1 week, or store in the freezer for 3 months.

Yield: About 1 1/2 cups

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