Basil Pesto

• 1/4 cups Walnuts
• 1/4 cups Pignoli (pine Nuts)
• 3 Tablespoons Diced Garlic
• 5 cups Fresh Basil Leaves, Packed
• 1 teaspoon Kosher Salt
• 1 teaspoon Black Ground Pepper
• 1- 1/2 cup Good Extra Virgin Olive Oil
• 1 cup Grated Parmesan Cheese

1. Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted wih a steel blade.
2. Process for 30 seconds.
3. Add the basil leaves, salt and pepper.
4. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is finely pureed.
5. Add the parmesan and puree for a minute.
6. Serve, or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.
7. To make weekday meals easier, we like to freeze the pesto in ice cube trays and then pop them out into a freezer bag for storage.
8. Then we can just take a couple of cubes out to thaw for those last minute (but excellent) pasta dinners.

walnuts, garlic, fresh basil, kosher salt, black ground pepper, olive oil, parmesan cheese

Taken from tastykitchen.com/recipes/main-courses/basil-pesto-2/ (may not work)