Ingredients:
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
Procedures:
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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2012
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