Pesto
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.
*I don't have a food processor, so I just mix it in the blender. Works great.
Source: TheSister'sCafe
This is my mom's pesto recipe, also delicious.
Pesto
2 c fresh basil leaves, chopped
3 cloves fresh garlic, chopped
½ c parmesan cheese
¼ c olive oil
A few pine nuts (or other)
S&P
Mix together. Chop to a paste in blender, if desired. Stir into freshly cooked spaghetti or other pasta.
