Easy Pesto with Pine Nuts and Walnuts
An easy recipe for basil pesto with extra virgin olive oil, garlic, and a blend of pine nuts and walnuts.
Servings 4 cups
Calories 69kcal
Ingredients
- 4 cups sweet basil leaves packed
- 4 cloves garlic lightly crushed and peeled
- ½ cup pine nuts lightly toasted
- ½ cup walnuts lightly toasted
- 1 1/2 cups freshly grated Parmigiano Reggiano cheese block is best for flavor *see note for freezing
- 1 1/2 cups good quality extra virgin olive oil
- salt and pepper to taste
Instructions
- Separate the basil leaves from the hard stems and place into a large salad spinner filled with cold water.
- Soak leaves for a few seconds to clean. Rinse and spin to dry the leaves.
- Place basil leaves and garlic in a food processor and process until leaves are finely chopped.
- Add the nuts and process until well blended.
- Add cheese (unless you are freezing) and process until combined.
- With the machine running, add olive oil in a slow, steady stream.
- After the oil is incorporated, turn off the processor and add salt and pepper to taste.
- Pour in freezer containers and freeze or store in an airtight container in the refrigerator with a small layer of olive oil on top to keep pesto from turning dark.
Notes
*Nutrition info is for 1 tablespoon of prepared sauce. Makes about 4 cups.
I prefer to leave the parmesan out when freezing. It doesn't freeze as well when you add the cheese. You can always add it later when it's prepared.
Divide the homemade pesto sauce into freezer-safe jars with a small layer of olive oil on top, or press a small piece of plastic wrap on top to prevent discoloration. I freeze it in 1/2 cup serving sizes(perfect for pizza or pasta) in small jar freezer containers. It keeps beautifully for 9-12 months in the freezer this way. Just thaw in the refrigerator overnight before using. You can also freeze it in ice cube trays and place the frozen pesto cubes in a freezer-safe bag or container for up to 6 months.
Nutrition
Serving: 1tbsp | Calories: 69kcal | Fat: 7g