August 6, 2016
No store-bought jar of pesto can compare to this easy to make fresh homemade version of basil pesto. Classic recipes call for pine nuts and if you have them by all means go ahead and use them. I find walnuts to be more economical and I like the flavor a little bit more. When tossing with pasta, mix with some of the starchy pasta water to thin pesto.
- Prep: 10 hrs
1Grate parmesan cheese with food processor's shredding blade, set aside
Using chopping/mixing blade of food processor
1Smash whole garlic gloves with side of chef's knife (carefully of course) or bottom of a wine bottle, remove peels and add to food processor, pulse until coarsely chopped
2Add walnuts and pulse 5-6 seconds
3Add basil, salt and pepper, turn processor on low and slowly drizzle in EVOO until finely pureed
4Add parmesan cheese and mix another minute
5Sever immediately or store in air tight container like a mason jelly jars
Store in mason jelly jars refrigerated 7-10 days. Pesto also freezes well. Tip: add thin layer of EVOO on top of pesto when storing.