Pesto

Ingredients

Yields 2 servings

  • 1 wt oz                basil leaves

  • ½ wt oz               parsley

  • ½ wt oz               walnuts

  •  ½ wt oz              pine nuts

  • 2 clove                garlic

  • 1 TBL                   unsalted butter

  • Pinch                   kosher salt

  • Pinch                   black pepper

  • ½ cup                  extra virgin olive oil

  • 1 wt oz                grated parmesan cheese

Method

  1. Use a mortar and pestle, chef’s knife, or food processor to chop basil, parsley, walnuts, pine nuts, and garlic together. If using a food processor, be careful not to puree.

  2. Transfer into a mixing bowl and add butter, salt, and pepper. Massage the butter into the herbs to form a paste.

  3. Add olive oil and mix, then add grated cheese and stir to form a paste.

    Pesto will have the best basil flavor when made and used fresh. But it can be refrigerated or frozen for later use. Pull to room temp prior to using for best results.