Italian Walnut Pesto

My recipe for a classic Italian pesto.


About 5 cups basil leaves, washed and de-stemmed

8 cloves garlic, minced

1/2 cup walnuts

1/2 cup grated Parmesan cheese

1 teaspoon salt

1/2 teaspoon pepper

Extra virgin olive oil

      The Recipe

Process basil leaves in food processor until finely chopped.  Add garlic, walnuts, Parmesan cheese and salt and pepper.  Process until fine.  With motor running, drizzle in olive oil until desired consistancy (thinner to toss with pasta, potatoes or vegetables; thicker to top off grilled meats and poultry or grilled bread. Makes about 1 1/2 cups.  Note:  Use about 1/2 cup pesto for 1 pound of pasta.  Pesto freezes well.   



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