Ingredients

2 cups fresh basil leaves, packed tightly

1 cup walnut baker’s pieces

½ cup olive oil

2 cloves garlic, minced

½ cup fine grated Parmesan cheese

2 tbsp unsalted butter, softened

salt & black pepper, to taste

Instructions

  1. In a food processor, process the walnut pieces until finely chopped.
  2. Add basil, olive oil, garlic and blend until thoroughly combined.
  3. Add Parmesan and butter, if using, and blend a few seconds more. (Note: If you’re planning on freezing the pesto, leave out the cheese and butter and stir in once you have defrosted the pesto base.) Taste and add salt if desired.
  4. Use pesto immediately over hot pasta or store it in the refrigerator in an air-tight container covered with a thin layer of olive oil (to further seal out air and prevent it from oxidizing) for about a week.