Basil & Walnut Pesto
  • 1 ½ cups Fresh Basil (#340202)
  • 1 cup Italian Parsley
  • 4 Garlic Cloves, peeled (#340051)
  • 2 cups Walnut Pieces, toasted (#1003250)
  • 1 tsp Kosher Salt (#110610)
  • ½ cup Extra-Virgin Olive Oil (#280390)
  • 1 cup Pecorino Romano, grated (#190050)
  1. To make the pesto, heap the basil, parsley, garlic, walnuts, and salt into a food processor. Pulse several times, to chop everything together coarsely. Then, with the machine running, pour in the 1/2 cup olive oil in a slow, steady stream. Stop and scrape down the sides of the work bowl, and process to a uniformly bright-green pesto.
  2. To store and use the pesto later, scrape it from the food processor into a small jar or container. Smooth the top surface, and cover it with a thin layer of olive oil or a piece of plastic wrap to prevent discoloration. Refrigerate for a week, or freeze for several months; warm to room temperature before using.