This recipe is from the Barefoot Contessa. I love it. I've already posted this pesto recipe under my Pesto Chicken Pizza with Pinenuts and Feta recipe. But I thought it would be convenient to have it in a separate post. I make this from all my garden basil in the fall, freeze it in icecube trays, transfer them to a freezer bag, and enjoy it all year long. It's wonderful!Pesto
submitted by Erin
¼ c. walnuts
¼ c. pignolis (pine nuts)
3 T. minced garlic (9 cloves)
5 c. fresh basil leaves, packed
1 tsp kosher salt
1 tsp freshly ground black pepper
1 ½ c. good olive oil (I prefer using 1 1/4 c.)
1 c. freshly grated parmesan cheese
Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 30 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is finely pureed. Add the parmesan and puree for a minute. Serve, or store the pesto in the refrigerator or freezer with a thin film of olive oil on top. Makes 4 cups.
This pesto is fantastic! I made it several times this summer!
ReplyDeleteYummy!i have never made this but I've had it and it is absolutely delicious!! My basil plants are too anemic and spindly for me to ever get 5 cups at one time! :) Maybe next year! Haha!
ReplyDeleteI made this pesto and took some to work to share with friends. Everyone loved it!
ReplyDeleteHey Erin! I really want to try this, but I'm allergic to walnuts. Do you have any suggestions? Thanks!
ReplyDeleteHi Camille! Are you allergic to pinenuts? Because if you aren't allergic to pinenuts, you could substitute them for the walnuts. In that case you would use 1/2 c. pinenuts and omit the walnuts. I would be confident that that would work out well.
ReplyDelete[...] and freezing my own for several years now – thanks to Erin who introduced me to her favorite pesto recipe. I saw this recipe from Cooking Light on pinterest, and made it immediately. Definitely a [...]
ReplyDeleteJust made six batches from my garden to use this winter. I froze in ice cube trays as you suggested and popped the cubes out into a big freezer bag when they were frozen hard. These are so easy and convenient to use. LOVE this recipe!
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