Basil Pesto
Ingredients
- 4 cups fresh basil tightly packed
- 1/3 cup olive oil
- 1/4 cup freshly grated parmesan
- 1/4 cup walnuts
- 4 cloves garlic
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
Instructions
- Toast the walnuts for 3-5 minutes, until just they start to blacken
- In a high-speed blender, layer the olive oil, garlic, walnuts, parmesan, salt, pepper and basil leaves. Blend on high just until smooth.
- Store in a glass jar for one week, or spoon into an ice cube tray and freeze for up to 3 months.