by Erin on October 23, 2008

This recipe is from the Barefoot Contessa. I love it. I’ve already posted this pesto recipe under my Pesto Chicken Pizza with Pinenuts and Feta recipe. But I thought it would be convenient to have it in a separate post. I make this from all my garden basil in the fall, freeze it in icecube trays, transfer them to a freezer bag, and enjoy it all year long. It’s wonderful!

submitted by Erin

¼ c. walnuts
¼ c. pignolis (pine nuts)
3 T. minced garlic (9 cloves)
5 c. fresh basil leaves, packed
1 tsp kosher salt
1 tsp freshly ground black pepper
1 ½ c. good olive oil (I prefer using 1 1/4 c.)
1 c. freshly grated parmesan cheese

Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 30 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 finely pureed. Add the parmesan and puree for a minute. Serve, or store the pesto in the refrigerator or freezer with a thin film of olive oil on top. Makes 4 cups.

{ 5 comments… read them below or add one }

1 Melanie Anne October 24, 2008 at 9:21 am

This pesto is fantastic! I made it several times this summer!


2 Brittany October 24, 2008 at 12:07 pm

Yummy!i have never made this but I’ve had it and it is absolutely delicious!! My basil plants are too anemic and spindly for me to ever get 5 cups at one time! :) Maybe next year! Haha!


3 Jan Sterzer November 12, 2008 at 6:56 pm

I made this pesto and took some to work to share with friends. Everyone loved it!


4 camille October 6, 2009 at 7:24 pm

Hey Erin! I really want to try this, but I'm allergic to walnuts. Do you have any suggestions? Thanks!


5 Erin October 6, 2009 at 7:39 pm

Hi Camille! Are you allergic to pinenuts? Because if you aren't allergic to pinenuts, you could substitute them for the walnuts. In that case you would use 1/2 c. pinenuts and omit the walnuts. I would be confident that that would work out well.


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