Pesto

Pesto

Ingredients

  • 1/4 cup walnuts, toasted
  • 1/4 cup pignolis (pine nuts), lightly toasted
  • 2 tablespoons chopped garlic (7 cloves)
  • 5 cups fresh basil leaves, packed
  • 1 1/2 cups good olive oil
  • 1 cup freshly grated Pecorino Romano (can substitute with parmesan if needed)
  • Salt and pepper to taste

Method of Preparation

  1. Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves and pulse lightly.
  2. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Add salt and pepper to taste.
  3. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top to prevent the basil from browning.