Recipe courtesy of David Rocco
Save Recipe Print
Total:
20 min
Prep:
20 min
Yield:
2 to 3 cups
Level:
Easy

Ingredients

Directions

Put the garlic, parsley, salt, and walnuts in a food processor. With the motor running, add the extra-virgin olive oil in a thin, steady stream. Once you have an even consistency, add the freshly grated Parmigiano cheese to the food processor, and puree for a few more seconds.

Cook's Note

Pesto can be served fresh or it can be reserved in the refrigerator or the freezer. Do not add the nuts or the cheese before refrigerating or freezing as these two ingredients can spoil. Just process the garlic with the parsley, salt and oil, refrigerate or freeze in an airtight container, and add the processed nuts and cheese just before serving.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Pesto Amalfitana

Recipe courtesy of David Rocco

Pesto

Recipe courtesy of David Rosengarten

Pesto

Recipe courtesy of Ina Garten

Pesto

Recipe courtesy of Michele Urvater

Pesto

Recipe courtesy of Food Network Kitchen

Pesto

Recipe courtesy of Tyler Florence

Pesto

Recipe courtesy of Valerie Bertinelli

Pesto

Recipe courtesy of Ina Garten

Pesto

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword