Basil Pesto

"From the owners of ‘ino, a NYC Italian sandwich bar."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
20mins
Ingredients:
8
Yields:
1 cup
Advertisement

ingredients

Advertisement

directions

  • In a blender or food processor, combine the olive oil, walnuts, pine nuts, garlic, and salt; pulse or blend until smooth.
  • Add the basil in small handfuls, and pulse to combine.
  • When all the basil has been blended in, transfer to a bowl; add in the Parmigiano-Reggiano and softened butter; mix well to combine.
  • 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).
  • Store, covered, in the refrigerator for up to 3 days.
  • Before using, let come to room temperature and stir well.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes