1/4 cup walnuts
1/2 lemon
1 clove garlic
5 cups basil
3 T vegetable stock
1 T olive oil
3 – 4 T grated parmesan
salt and pepper
Toast walnuts in a dry pan. Put garlic, walnuts, basil, lemon, and parmesan in food processor and pulse until finely chopped. Add olive oil, pulse, then add vegetable stock one tablespoon at a time. Use more or less, depending on the consistency you want. Salt and pepper to taste.
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