4 from 3 votes
Basil Pesto with Walnuts and Pecorino
A simple and flavorful recipe that's sure to be a favorite.
Prep Time
15 mins
Total Time
15 mins
Servings:
4
cups
Course:
Condiments, Others
Cuisine:
American, International, Vegetarian, gluten-free
Ingredients
- 1/2 cup walnuts toasted
- 2 tablespoons garlic 4-5 medium cloves, chopped
- 5 cups basil packed, fresh leaves
- 1/2 teaspoon kosher salt coarse
- 1/2 teaspoon black pepper freshly ground
- 1 1/4 cups extra virgin olive oil
- 1 cup Pecorino Romano cheese or Parmesan, grated
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.
Cup of Yum