- 1/4 cup walnuts
- 2 tablespoons pine nuts
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cloves garlic, minced
- 1 tablespoon softened butter
- 3/4 cup firmly packed basil leaves
- 1/4 cup firmly packed parsley leaves
- 1/2 cup extra virgin olive oil
- 1/4 cup freshly grated Parmesan cheese
- 1/4 cup freshly grated Romano cheese
- Place walnuts, pine nuts, salt, pepper, garlic, butter, basil, and parsley in to a blender or food processor. Turn the blender on, and add the olive oil in a slow, steady stream. Continue processing until a soft paste has formed. Fold in Parmesan and Romano cheeses. Store in the refrigerator covered by 1/4 inch of olive oil to prevent the surface from turning brown.
03/13/2017
recipepes.com
the best pesto ever, recipe
PT15M
PT1H
5
455 calories
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