Homemade Pesto

Makes 4 cups

ingredients

1/4 cup walnuts
1/4 cup pine nuts
3 tablespoons chopped garlic (9 cloves)
5 cups fresh basil leaves, packed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 1/2 cups good olive oil
1 cup freshly grated Parmesan cheese

directions

1
Place the walnuts, pine nuts, and garlic in the bowl of a food processor fitted with a steel blade.
2
Process for 30 seconds. Add the basil leaves, salt and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is finely pureed.
3
Add the Parmesan and puree for a minute.
4
Serve, or store the pesto in the refrigerator or freezer with a think film of olive oil on top.

notes

To clean basil, remove the leaves, swirl them in a bowl of water, then spin them very dry in a salad spinner. Store them in a closed plastic bag with a slightly damp paper towel. As long as the leaves are dry they will stay green for several days.

Source: Barefoot Contessa, Back to Basics