Basil Pesto with Extra-Virgin Olive Oil


1/4 Cup walnuts
1/4 Cup pine nuts
3 Tbsp chopped garlic (about 9 cloves)
5 Cups fresh basil leaves, packed
1 tsp Kosher Salt
1 tsp Freshly Ground Black Pepper
1-1/2 Cups Extra-Virgin Olive Oil (Leccino OO is great!)
1 Cup freshly-grated Parmesan

Fresh from the kitchen of Ina Garten is this yummy and easy pesto recipe!

Place the walnuts, pine nuts, and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.

Notes: Air is the enemy of pesto. For freezing, pack it in containers with a film of oil or plastic wrap directly on top with the air pressed out.

*This recipe is good with any of AllSpice’s single-varietal olive oils, but would also be pretty great with Garlic Olive Oil and even better with the Roasted Walnut Oil!