Ingredients

　　3 cups firmly packed fresh basil leaves (2 ounces)

　　3 tablespoons walnut pieces

　　3 tablespoons grated Parmesan cheese

　　2 garlic cloves (peeled)

　　1 tablespoon fresh lemon juice

　　3 tablespoons water

　　Coarse salt and ground pepper

　　3 tablespoons extra-virgin olive oil

　　In a food processor, combine basil, walnuts, Parmesan, garlic, lemon juice, and the water; season with salt and pepper. Purée until a paste forms. With motor running, add oil in a thin stream. Process until very smooth, about 1 minute. Pesto can be refrigerated in an airtight container, with plastic wrap pressed onto the surface to prevent discoloration, up to 3 days. (Or freeze in an airtight container up to 6 months; thaw in the refrigerator.)

　　Everyday Food: Light