Pesto
Yield: 2 cups
 
Ingredients
  • 2 cups / 4oz fresh basil leaves, tightly packed
  • 4 garlic cloves
  • 1 cup walnuts, lightly toasted (optional)
  • 1 cup olive oil
  • 1 cup grated Parmigiano Reggiano
  • ¼ cup grated Pecorino Romano
  • salt and pepper
Instructions
  1. Combine the basil, garlic, and walnuts in a food processor, fitted with the blade attachment, and pulse a few times to chop.
  2. With the motor running, drizzle in the olive oil - this will allow the oil to emulsify with the basil mixture so it won't separate out later on.
  3. Scrape down the sides of the bowl, add in the two cheeses and pinch of salt and lots of pepper.
  4. Blend to thoroughly combine.
  5. Store in the fridge only what you will use in the next month or so and freeze the rest.
Recipe by Eat Some Wear Some at http://eatsomewearsome.com/pesto/