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Classic Genovese Pesto

Basil Walnut Pesto

This, to me, is the epitome of summer! Fresh pesto using basil from the garden goes well with pasta, bread, salad, eggs, and pretty much anything you can think of.
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Servings: 0
Course: Appetizer
Cuisine: Italian
Ingredients Equipment Method

Ingredients
  

  • 4 cups basil leaves
  • 1 cup shredded Parmesan cheese or other hard, aged cheese, such as Pecorino Romano or Grana Padano
  • 1 cup extra virgin olive oil
  • 1/2 cup walnuts
  • 3 large cloves garlic about 3 tablespoons
  • 1 teaspoon salt

Equipment

  • Food processor, optional

Method
 

  1. Place basil, walnuts, garlic, salt and Parmesan cheese in bowl of food processor.
  2. Lock the lid into place. Turn the food processor on and slowly pour the olive oil in with the machine running. Turn off food processor, scrape down the sides of the bowl, and repeat until all ingredients are mixed into a saucy paste.
  3. Alternately, using a mortar and pestle, pound together garlic and basil. Add in walnuts and continue pounding. Add in salt and cheese. Pound, adding in olive oil a little at a time, eventually switching to mixing.
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