1/2 cup extra-virgin olive oil
1/2 cup fresh, finely grated Parmigiano Reggiano
Walnuts or pine nuts (about 1/4 cup)
3 Tbs. red- or white-wine vinegar
2 Tbs. fresh lemon juice
2 tsp. finely chopped garlic
1/2 tsp. finely grated lemon zest
3/4 tsp. kosher salt
Freshly ground black pepper
Put the basil, olive oil, Parmigiano, vinegar, lemon juice, garlic, and lemon zest in a blender. Blend until smooth. Season with salt and pepper to taste. Serve over lettuce salad or pasta.
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