Pesto

x 1

From Ina Garten’s cookbook Barefoot Contessa Parties

I freeze mine in plastic ice cube trays and then transfer to plastic bag -- works great, and keeps very well!

Servings

4

food processor
Vegetarian
Vegan
Sauce
Condiment

Ingredients

  • 1/4 cup walnuts
  • 1/4 cup pignolis
  • 9 cloves garlic diced
  • 5 cups fresh basil leaves packed
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 1/2 cups olive oil
  • 1 cup parmesan cheese freshly grated

Preparation

  1. Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 30 seconds.
  2. Add the basil leaves, salt, and pepper.
  3. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is finely pureed.
  4. Add the parmesan and puree for a minute.
  5. Serve, or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.