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Makes about 1½ cups
4 tablespoons walnuts
2 tablespoons pine nuts
½ teaspoon salt
¼ teaspoon black pepper
2 whole garlic cloves, peeled
1 tablespoon softened butter
¾ cup firmly packed fresh basil, leaves only
¼ cup firmly packed Italian parsley, leaves only
½ cup extra-virgin olive oil
¼ cup grated Parmigiano-Reggiano cheese
¼ cup grated Pecorino-Romano
- Place all of the ingredients in a blender or food processor, except the cheeses and olive oil.
- With the motor running, add the olive oil in a slow, steady stream and pulse for a few seconds, until will blended but not liquified.
- Remove the pesto from the food processor to a mixing bowl and stir in the Parmigiano-Reggiano and Romano.
- Store in a glass jar or airtight container. Pesto will keep well in the refrigerator for 1 month for 4-6 months in the freezer. Make sure the pesto is covered with at least ¼inch (6mm) of olive oil to prevent the surface from turning brown.
You can use this pesto in salads, pasta, or even as a sauce for grilled or roasted fish.
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