Inspired by our friend’s, Mike and Laura, who recently made us fresh pesto, I decided to make my own. I’m serving it this evening with goat cheese filled sweet peppers and on mini toasts. I’m looking forward to the leftovers with fresh pasta for Valentine’s Day, I think.
According to Mario Batali, pesto stores well for several weeks, with a little bit of olive oil on top in a seal containier.
1 large container of fresh basil, leaves pulled off from the stems
1/3 c. olive oil
1/4 c. parmigiano reggiano, grated small
3 cloves garlic
1 large pinch of kosher salt
1 T. pine nuts
2 T. walnuts
Place garlic in a food processor and pulse. Add basil and nuts. Pulse. Add cheese, salt, and olive oil. Pulse until smooth and creamy. Store in an airtight containier with a thin layer of olive oil on top.