This recipe is from the Barefoot Contessa. I love it. I’ve already posted this pesto recipe under my Pesto Chicken Pizza with Pinenuts and Feta recipe. But I thought it would be convenient to have it in a separate post. I make this from all my garden basil in the fall, freeze it in icecube trays, transfer them to a freezer bag, and enjoy it all year long. It’s wonderful!
submitted by Erin
¼ c. walnuts
¼ c. pignolis (pine nuts)
3 T. minced garlic (9 cloves)
5 c. fresh basil leaves, packed
1 tsp kosher salt
1 tsp freshly ground black pepper
1 ½ c. good olive oil (I prefer using 1 1/4 c.)
1 c. freshly grated parmesan cheese
Place the walnuts, pignolis, 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 or freezer with a thin film of olive oil on top. Makes 4 cups.