All quantities are approximate. Feel free to experiment by adding more or less of any item. Makes about 1-1/4 cup pesto.
- 3/4 cup walnuts or pine nuts (Haven't tried it with pecans,
but I bet they'd be just as good or better.)
- 3 or 4 cloves garlic, finely chopped
- 1/2 cup olive oil (formerly was 3/4 but we've found 1/2 works fine)
- 1 cup freshly grated parmesan or romano cheese
- 1/4 tsp salt, or more to taste
- 2 cups loosely packed fresh basil leaves
- In all the steps below, be careful not to puree. Things should
be mixed well, but not over-processed.
- Put nuts into food processor and pulse a few times.
- Add garlic and pulse a few more times.
- Add the oil and pulse till it is incorporated.
Stop occasionally to scrape down the sides.
- Add cheese and pinch of salt and pepper pulse until blended.
- Add basil and pulse a few more times. Blend till basil is incorporated,
but so the pesto still has texture. Scrape sides often.
- After tasting, if you want to add more of any ingredient(s),
fine to add now and pulse a few more times.
- Serve with pasta and/or fresh chopped tomatoes or toasted bread
or baked potatoes, etc.
- Store what you don't use in the refrigerator. Keeps several days.
- Or, you can freeze in an ice cube tray and then transfer chunks to plastic freezer bags. Freezes very well.
- Feel free to adjust all ingredient quantities to taste.
- It might work to use a blender instead of a food processor, but
I'm not sure. We have a little 4-cup mini food processor and
that works fine.
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