Basil Pesto with Walnuts and Pecorino

Name: Basil Pesto with Walnuts and Pecorino
Prep time: 15 min
Total time: 15 min
Yield: 4 cups
Ingredients: 1/2 cup walnuts; 2 tablespoons chopped garlic; 5 cups fresh basil leaves; 1/2 teaspoon coarse kosher salt; 1/2 teaspoon freshly ground black pepper; 1 1/4 cups extra virgin olive oil; 1 cup grated Pecorino Romano

User Reviews

4.0

3 reviews

Good

Prep Time
15 mins
Total Time
15 mins
Servings
4 cups
Course
Condiments, Others
Cuisine
American, International, Vegetarian, gluten-free

Basil Pesto with Walnuts and Pecorino

Reese Summers

Report

A simple and flavorful recipe that's sure to be a favorite.

Share:

I Made This!

Be the first!

Print

15 people printed this

Save this

Be the first!

Ingredients

Servings

1/2 cup walnuts toasted
2 tablespoons chopped garlic 4-5 medium cloves
5 cups fresh basil leaves packed
1/2 teaspoon coarse kosher salt
1/2 teaspoon freshly ground black pepper
1 1/4 cups extra virgin olive oil
1 cup grated Pecorino Romano or Parmesan

Add to Shopping List

Instructions

Place the garlic in the bowl of a food processor fitted with a steel blade. Process for 30 seconds until finely chopped. Add the walnuts and process until roughly chopped, another 30 sec. Add the basil leaves, salt, and pepper (pulse a few times to make it all fit, if needed). With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the cheese and puree for a just a second to mix. Serve, or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.