Basil Pesto

ratherbeswimmin''s Note:

From the owners of ‘ino, a NYC Italian sandwich bar.

• Total Time: 20 mins
• Prep Time: 20 mins
• Cook Time: 0 mins

Ingredients:

Yield: 1 cup

• ¾ cup extra virgin olive oil
• ¼ cup walnuts
• 2 tablespoons pine nuts
• ½ garlic clove
• ¼ teaspoon salt
• 2 cups tightly packed fresh basil leaves , rinsed and spun dry
• ½ cup freshly grated parmigiano-reggiano cheese (using the small holes of a grater box)
• 1 tablespoon butter , softened to room temperature

Directions:

1. In a blender or food processor, combine the olive oil, walnuts, pine nuts, garlic, and salt; pulse or blend until smooth.
2. Add the basil in small handfuls, and pulse to combine.
3. When all the basil has been blended in, transfer to a bowl; add in the Parmigiano-Reggiano and softened butter; mix well to combine.
4. The olive oil should form a 1-inch layer above the pesto (this keeps the air out, allowing the pesto to retain its vivid color).
5. Store, covered, in the refrigerator for up to 3 days.
6. Before using, let come to room temperature and stir well.