Pesto
- 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
- Combine the basil, garlic, and walnuts in a food processor, fitted with the blade attachment, and pulse a few times to chop.
- 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.
- Scrape down the sides of the bowl, add in the two cheeses and pinch of salt and lots of pepper.
- Blend to thoroughly combine.
- 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 https://eatsomewearsome.com/pesto/
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