Basil Pesto
4 cups
1 L
Fresh basil leavens, packed
4 cloves
Garlic, peeled
1 -1 ½ cups
250-375 mL
Extra virgin olive oil
1 cup
250 ml
Coursely grated Parmesan cheese
â…” cup
165 ml
Pine nuts, toasted
½ cup
125 ml
Coarsely grated Asiago cheese
â…“ cup
85 ml
Walnuts, toasted
Salt and freshly ground black pepper
Step 1
Put basil and the garlic in the food processor and process, using the pulse button, until the leaves are finely chopped.
Step 2
Add pine nuts and pulse again until finely chopped.
Step 3
Add the cheese and repeat the process above until the cheese is combined with the basil mixture.
Step 4
With the processor running, pour olive oil in a slow, steady stream through the feed tube until the mixture forms a smooth paste. Use more or less oil, depending on your personal preference.
Step 5
Remove from the processor bowl and season to taste with the salt and pepper.
Pinching basil is a delightful job because it smells so delicious, your hands, garden and kitchen will be filled with its pungent aroma. Enjoy a little bit of summers’ bounty every time you use your lovingly stored basil throughout out the winter and spring months!
* When sourcing your cheese remember fresh is always best!
