Yield: 4 cups
As a testament to its delicous goodness, there are a million versions of pesto out there. After many experiments, this is the basic recipe on which I have settled (with thanks to Ina!). Last week I substitued arugula for basil and pecans for pine nuts. Yummy. Have at it!
- 1/4 cup walnuts
- 1/4 cup pine nuts
- 3 tablespoons diced garlic (9 cloves)
- 5 cups fresh basil leaves, packed
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground pepper
- 1 1/2 cups good olive oil
- 1 cup freshly grated Parmesan
- Place the walnuts, pine nuts, 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 finely pureed.
- Add the Parmesan and puree for a minute. Serve, or store the pesto in the refrigerator with a thin film of olive oil on top. Freeze pesto in an ice-cube container and then pop the frozen pesto cubes into a freezer bag. Will keep for several weeks. Simply thaw as needed.
Adapted from Barefoot Contessa Parties!