Tuesday, March 17, 2009


1/4 cup walnuts (we are leaving this out though - because it's weird)
1/4 c pinenuts
3 TB chopped garlic (pressed works better)
5 cups fresh basil leaves (packed)
1 tsp kosher salt
1 tsp freshly ground black pepper
1 1/2 cups olive oil
1 cup freshly grated parmesan

Pinenuts & garlic in bowl of food processor fitted with a steel blade for 30 seconds. Add 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 1 min. Serve, or store pesto in the freezer with a thin film of Olive Oil on top to keep it from browning.

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