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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
- 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.
- 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.
- 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.