Genovese Basil Pestouser rating
Fresh pesto is easy to buy, but it’s almost as simple—and far more satisfying—to make. Try out this Genovese Basil Pesto recipe.
5 garlic cloves
1 cup toasted walnuts
1/4 cup toasted pine nuts
1/2 cup Parmigiano Reggiano, freshly grated
5 cups Genovese basil (stems removed)
3/4 cup extra virgin olive oil
1 teaspoon walnut oil
Sea salt and black pepper, to tasteMethod:
Place all ingredients in a food processor except olive oil. Pulse until it reaches a mealy texture. Add oil, and pulse to blend. Remove to bowl and season to taste.
(Created by Christopher Daly, executive chef, Aroma, New York City)