Basil Pesto

1. 1

   Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted wih a steel blade.

2. 2

   Process for 30 seconds.

3. 3

   Add the basil leaves, salt and pepper.

4. 4

   With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is finely pureed.

5. 5

   Add the parmesan and puree for a minute.

6. 6

   Serve, or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.

7. 7

   To make weekday meals easier, we like to freeze the pesto in ice cube trays and then pop them out into a freezer bag for storage.

8. 8

   Then we can just take a couple of cubes out to thaw for those last minute (but excellent) pasta dinners.

No nutritional information available.

No additional tips available.