3 Videos | Photo: Pesto Recipe
Ingredients
- 1/4 cup walnuts
- 1/4 cup pignolis (pine nuts)
- 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
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 thoroughly 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 tmcbrd
Wyoming, RI
on December 28, 2012
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Super simple and tastes fantastic! We use walnuts in ours since that is what we typically have on-hand. We make up a batch and freeze in small 1-cup or smaller storage containers so that we can enjoy into the winter.
By lesliebroberts
on September 02, 2012
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I usually find the Barefoot Contessa recipes perfect but this one needded some modifications. First it called for WAY too much garlic! It was overpowering. It also was too heavy on the olive oil and salt (as the cheese is already quite salty. I cut the garlic down to 4 cloves, reduced the oil to 1 cup and the salt to 1/2 teaspoon and it was much more to our taste.
By Goldfour
on August 27, 2012
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This is my "go to" pesto recipe. That said, after making it many times, I cut back on the garlic by 2 cloves and the EVOO by 1/4 cup and find it perfect. These minor adjustments do not detract at all from the power packed flavor! My boys love just to spread it on French bread. Thx again Ina.
Read all 79 reviews