Pesto

1. 1

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

2. 2

   Process for 15 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 thoroughly pureed.

5. 5

   Add the Parmesan and puree for a minute.

6. 6

   Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.

7. 7

   Notes: Air is the enemy of pesto.

8. 8

   For freezing, pack it in containers with a film of oil or plastic wrap directly on top with the air pressed out.

9. 9

   To clean basil, remove the leaves, swirl them in a bowl of water, and then spin them very dry in a salad spinner.

10. 10

    Store them in a closed plastic bag with a slightly damp paper towel.

11. 11

    As long as the leaves are dry they will stay green for several days.

* Per serving · 4 servings · Values may vary.

No additional tips available.