Pesto Recipe

Pesto Recipe | Ina Garten

• Difficulty: Simple
• Makes: 4 cups
• Nutritional Facts Per Serving
  Serving Size: 1/32 of recipe
  Calories: 123
  Total Fat: 13 g
  Saturated Fat: 2 g
  Carbohydrates: 1 g
  Dietary Fiber: 0 g
  Sugars: 0 g
  Protein: 2 g
  Cholesterol: 3 mg
  Sodium: 55 mg
• Total Time: 10 minutes
• Preparation Time: 10 minutes

Ingredients

• 1/4 cup walnuts
• 1/4 cup pine nuts (pignolis)
• 3 tablespoons chopped garlic (about 9 cloves)
• 5 cups fresh basil leaves, packed tightly
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 1/2 cups high-quality olive oil
• 1 cup freshly grated Parmesan cheese

Instructions

1. Place the walnuts, pine nuts, and garlic into a food processor fitted with a steel blade and process for about 1530 seconds until finely chopped.
2. Add the packed basil leaves, salt, and pepper. With the processor running, slowly drizzle the olive oil through the feed tube and blend until smooth.
3. Add the grated Parmesan and puree for about one minute until fully incorporated.
4. Serve immediately, or store in the refrigerator or freezer; cover the surface with a thin layer of olive oil to preserve freshness.

Recipe adapted from Barefoot Contessa Parties!, Copyright 2001 by Ina Garten, Clarkson Potter/Publisher. All rights reserved.