Recipe by ratherbeswimmin

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

Ingredients Nutrition


  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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a