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 loucheese
on December 20, 2011
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The Pesto recipe is perfect. I had only one comment. When Ina added a grated cheese to the dish she called it Imported Parmesan. It was actually Grana Padana. Grana is a good cheese but not technically imported Parmesan according to the Italian Parmesan Consortium because it is not made in the required region under government supervision.
By olivernlola
Galena, OH
on September 23, 2011
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I can't get enough of this stuff! I even mix it in my scrambled eggs.
By The Petite Gourmet
Portland, OR
on September 08, 2011
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Wow, I'm so surprised that this recipe only has 4 stars - I just love it! I always have this pesto on hand, in either the fridge or freezer, or both! I love using it in Ina's Pasta, Pesto, and Peas recipe. Homemade pesto is SO much better than store-bought!
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