Pesto alla Genovese
From shawdowsmom 15 years agoIngredients
- 2 cups tightly packed sweet basil shopping list
- 1 cup tightly packed Italian (flat) parsley shopping list
- 1/2 cup freshly grated asiago cheese shopping list
- 1/2 cup freshly grated romano cheese shopping list
- 12 almonds, blanched shopping list
- 1 tablespoon pine nuts shopping list
- 12 walnuts, blanched shopping list
- 2 cloves garlic shopping list
- 3 tablespoon softened butter shopping list
- 1/2 cup plive oil shopping list
How to make it
- Combine all ingredients except olive oil in food processor.
- Pulse to chop herbs.
- Process on high, pouring olive oil through top opening until pesto reaches desired consistency.
- Serve immediately, refrigerate, or freeze.
People Who Like This Dish 2
- chefmeow Garland, TX
- m2googee Tomball, TX
- shawdowsmom Fennville, MI
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