Basil Pesto

1. 1

   In a blender or food processor, combine the olive oil, walnuts, pine nuts, garlic, and salt; pulse or blend until smooth.

2. 2

   Add the basil in small handfuls, and pulse to combine.

3. 3

   When all the basil has been blended in, transfer to a bowl; add in the Parmigiano-Reggiano and softened butter; mix well to combine.

4. 4

   The olive oil should form a 1-inch layer above the pesto (this keeps the air out, allowing the pesto to retain its vivid color).

5. 5

   Store, covered, in the refrigerator for up to 3 days.

6. 6

   Before using, let come to room temperature and stir well.

No additional tips available.