Pesto

 

6 Cups fresh basil

2 Cups fresh Italian parsley

4 tsp minced garlic

1 Tbls kosher, sea or canning salt

2 Cups shredded Parmesan or Romano cheese or a combination of the two

6 Tbls chopped walnuts, pine nuts or cashews

2 Cups Extra Virgin Olive Oil (or the amount that gets it to get the consistency you prefer)

Combine ingredients in food processor and blend until smooth

Store in refrigerator up to 2 weeks or freezer for up to 3 months

 

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