Classic Basil Pesto
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Sauce, Dip, Spread
Serves: 1 cup
Ingredients
  • 3 cups basil(preferably sweet basil), packed
  • ⅛ cup pine nuts, toasted
  • ⅛ cup walnuts, toasted
  • 2 cloves garlic, coarsely chopped
  • ¾ cup GOOD Olive Oil
  • ½ cup Parmesan, freshly grated
  • ¼ tsp freshly ground pepper
  • ½ tsp salt
Instructions
  1. Combine all ingredients except for olive oil and parmigiano reggiano in the food processor and pulse.
  2. With the motor running, slowly pour the olive oil into the feed tube and process, stopping to scrape the sides of the bowl as needed,
  3. Transfer to bowl and stir in parmigiano reggiano. You can also add parmigiano reggiano to food processor but I prefer the consistency of stirring it in.
  4. If freezing, transfer to an air tight container and drizzle the remaining olive oil over the top. Add the parmesan when you're ready to eat the pesto, after de-thawing!
Notes
You can use all pine nuts or all walnuts, depending on preference and allergies. I use all walnuts when I'm cooking for my friend who is allergic to pine nuts.
Recipe by The Peony Life at http://thepeonylife.com/2015/08/classic-basil-pesto/