Basil Walnut Pesto

• 份量: Yield: this recipe makes
• 活動時間: 5 mins
• 總時間: 10 minutes

食材

2 cups fresh basil leaves packed

1 cups fresh parsley packed (see note 1)

1/4 cup Parmesan cheese about 1 ounce

1/4 cup walnuts about 1 ounce (see note 2)

3 cloves garlic (see note 3)

1/2 cup olive oil

Salt and freshly ground black pepper

步驟

In a food processor or blender, add basil, parsley, Parmesan cheese, walnuts, and garlic. Pulse until coarsely chopped, about 10 pulses.

With the motor running, slowly drizzle in the olive oil and process until smooth. Season to taste with salt and pepper.

Recipe tips and variations

Yield: This recipe makes 1 cup of pesto, enough to dress 1 pound of pasta.

Storage: Store covered in the refrigerator for up to 4 days (add a layer of olive oil on top to prevent oxidation).

Freezer: Pour into a jar and top with olive oil to prevent oxidation. Leave enough head space at the top of the jar for expansion, then freeze for up to 6 months. Thaw overnight in the refrigerator.

More nuts: Pesto is traditionally made with pine nuts, or you could substitute an equal amount of almonds, pecans, cashews, or even hazelnuts.

Spicy: Add ¼ teaspoon or more crushed red pepper flakes to the food processor before blending.

Kale pesto: Omit the parsley, decrease the basil to 1 cup, and add 2 cups packed kale leaves. Proceed with the recipe as written.

Pesto roasted chicken: Rub pesto under and on the skin of your next whole bird, then roast to perfection.

Pesto cheese bread: Slice a loaf of bread in half lengthwise, then spread a thick layer of pesto. Top with cheese, then finish in the oven or on the grill.