Basil Walnut Pesto
Adapted from Samin Nosrat, Salt, Fat, Acid, Heat
Servings 4
Ingredients
- 2 Cups Fresh Basil Leaves, packed (about a 4 oz package )or 2 large bunches)
- 3/4 Cup Extra Virgin Olive Oil
- 1/2 Cup Toasted Walnuts
- 1-2 Cloves Garlic, minced
- 1 Heaping Cup Parmesan Cheese, finely grated
- Pinch of Salt, to taste
Instructions
- Rinse and gently dry the basil leaves-I usually dry them in my salad spinner.
- Place the toasted walnuts in the bowl of a food processor and pulse until chopped. (Note: I usually toast mine in a fry/saute pan over medium high heat for about 5 minutes. Watch them closely as nuts have a tendency to burn easily! Cool for a few minutes before chopping them.)
- Add the minced garlic and the basil to the bowl and pour about half of the olive oil over the top. Pulse a few times to begin chopping the basil, and then scrape down the sides of the bowl.
- With the motor running, add the remaining olive oil in a steady stream. Stop as soon as the basil is finely chopped
- By hand, fold in the grated cheese and salt. Taste and add salt or a grind of pepper as needed
- This will make enough pesto to dress one pound of pasta. If you are not using immediately, add enough oil to skim coat the top of the pesto in storage container to prevent oxidation.
- Store covered in the refrigerator for up to 3 days or in the freezer for 3 months. To store in smaller portions, freeze in ice cube trays or silicon molds.
Notes
Note: Pesto can be made in a blender or a food processor, however I tend to have better results with a processor so the instructions above are based on that apparatus. The important thing to know about basil pesto is that its’ main delights are derived from its’ freshness and bright green color, both of which can be compromised if the pesto is over-processed. The tell-tale sign of this is dark greenish to blackish basil color, a result of the heat of the motor and oxidation. So the moral to this story is, whatever machine you use, keep the processing to a minimum!!