Monday, April 23, 2012

Carrabba's Italian Grill Pesto Sauce

4 tablespoons walnuts
2 tablespoons pine nuts
1/2 teaspoon salt
1/4 teaspoon black pepper
2 whole garlic cloves, peeled
1 tablespoon softened butter
3/4 cup firmly packed fresh basil, leaves only
1/4 cup firmly packed Italian parsley, leaves only
1/2 cup extra-virgin olive oil
1/4 cup grated Parmigiano-Reggiano cheese
1/4 cup grated Pecorino-Romano

Place all of the ingredients in a blender or food processor, except the cheeses and olive oil.

With the motor running, add the olive oil in a slow, steady stream and pulse for a few seconds, until will blended but not liquefied.

Remove the pesto from the food processor to a mixing bowl and stir in the Parmigiano-Reggiano and Romano.

Store in a glass jar or airtight container. Pesto will keep well in the refrigerator for 1 month for 4-6 months in the freezer. Make sure the pesto is covered with at least 1/4-inch (6mm) of olive oil to prevent the surface from turning brown.

Makes about 1 1/2 cups

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