Ingredients
- 1/4 cup walnuts
- 1/4 cup pignolis
- 3 tablespoons chopped garlic (9 cloves)
- 5 cups fresh basil leaves, packed
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 1/2 cups good olive oil
- 1 cup freshly grated Parmesan cheese
Directions
Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 30 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is finely pureed. Add the Parmesan and puree for a minute. Serve, or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.
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By Zazu22
Springfield, MA
on December 31, 2011
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This is the best pesto recipe I've found. Yes, it's got a lot of garlic, but that's part of the pesto experience. I still can't figure out why people change the recipes and feel the need to write a mediocre review. It makes no sense.
By lynnmarie_12591186
Long Beach, 48
on October 04, 2011
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I used about 3/4 cup of olive oil and 3/4 cup of parmesan. The pesto was delicious! Easy and we saved half of the pesto for another day! Great over grilled mahi-mahi!
By eastofedencooking
East of Eden, S...
on June 06, 2011
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Fresh pesto is so superior to store bought. This recipe is super easy with the food processor. And I do like the addition of walnuts. It not only adds body to the pesto, but walnuts are less expensive. Although the pesto is best when freshly made, this recipe makes more than I can use at one time. I freeze the rest in small containers, covering the top with olive oil. Very nice to have in the freezer! It defrosts quickly.
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