From Barefoot Contessa Parties! by Ina Garten.

1/4 cup walnuts
1/4 cup pine nuts
3 tablespoons diced garlic
5 cups fresh basil leaves
1 teaspoon kosher salt
1 teaspoon freshly ground pepper
1 1/2 cups olive oil
1 cup freshly grated Parmesan cheese

Place the walnuts, pine nuts, and garlic in the bowl of a food processor. Process for 30 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly add the olive oil and process until the pesto is finely pureed. Add the Parmesan and puree for another minute. Serve or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.

Makes 4 cups

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