Name: Homemade Pesto
Prep time: 10 h
Total time: 10 h
Ingredients: 1 1/2 c. freshly grated parmesan cheese; 7-9 cloves of garlic; 1/2 c. walnuts; 4-6 c. fresh basil, packed; 1 1/2 c. EVOO (extra virgin olive oil); 1 tsp kosher salt; 1 tsp fresh cracked black pepper

Yields1 Serving

1 1/2 c. freshly grated parmesan cheese

7-9 cloves of garlic

1/2 c. walnuts

4-6 c. fresh basil, packed

1 1/2 c. EVOO (extra virgin olive oil)

1 tsp kosher salt

1 tsp fresh cracked black pepper

Grate parmesan cheese with food processor's shredding blade, set aside

Using chopping/mixing blade of food processor

Smash 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

Add walnuts and pulse 5-6 seconds

Add basil, salt and pepper, turn processor on low and slowly drizzle in EVOO until finely pureed

Add parmesan cheese and mix another minute

Sever 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.

Ingredients