Simplicity reigns in this traditional sauce—just basil, garlic, cheese and olive oil. Our one modification? We like omega-3-laden walnuts in the mix for their crunch and delicate flavor, but pine nuts, almonds, pecans or even pistachios may be substituted for the walnuts.

Makes about 1 cup

ACTIVE TIME: 20 minutes

TOTAL TIME: 20 minutes

EASE OF PREPARATION: Easy

2 cups packed fresh basil leaves (2-3 bunches)
1/4 cup walnut pieces, toasted (see Tip)
1/4 cup grated Parmigiano-Reggiano cheese
3 tablespoons extra-virgin olive oil
2 tablespoons water
1 large clove garlic, quartered
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper

Place basil, walnuts, Parmigiano-Reggiano, oil, water, garlic, salt and pepper in a food processor; pulse a few times, then process until fairly smooth, or to the desired consistency, scraping down the sides occasionally.

NUTRITION INFORMATION: Per 2-tablespoon serving: 83 calories; 8 g fat (1 g sat, 5 g mono); 2 mg cholesterol; 1 g carbohydrate; 2 g protein; 1 g fiber; 176 mg sodium.

TIP: Tip: To toast walnuts: Spread on a baking sheet and bake at 350 degrees F, stirring occasionally, until fragrant and lightly browned, 7 to 9 minutes.

RELATED RECIPES: Roasted Zucchini & Pesto | Sun-Dried Tomato Pesto | Mint Pesto | Tomato Phyllo Tart | Fettuccine with Shiitake Mushrooms & Basil

This is great with walnuts. I usually use pignoli nuts, but they are even more expensive than walnuts!

Anonymous, Burlington, VT

This pesto has a nice flavor despite the greatly reduced proportion of olive oil in comparison to typical recipes. When I fed this to my hubby, he said, "I love pesto." The exchange of walnuts for pine nuts is also very welcome for the budget conscious cook, as well as the health conscious. This is my new default pesto recipe. Thanks!

Anonymous, Redwood City, CA

I use vegetable broth for the liquid instead of water and pine nuts instead of walnuts. I use this sauce on pizza instead of red sauce and it is great as a sandwich spread.

Anonymous, Keizer, OR

This is a great way to use a big bunch of basil but I'm new to Pesto, so please tell me what this delicious spread can go on??? Thanks!

Susan, Quincy, MA

This a good "lightened" version of basil pesto, not as high in olive oil as some traditional recipes. I mixed this entire recipe into a pound of cooked whole wheat pasta, with added chopped tomatoes (that are softened by the heat from the pasta after draining). Then all it needs is an extra sprinkling of fresh parmesean and it's ready! Also it helps to make the pesto a day ahead to allow the flavors time to develop!

JJ, Dallas, TX

Great recipe. Easy to make, much healthier than store- bought versions and very, very tasty.

Christina, Fernandina Beach, FL