Recipe
Best Pesto Ever Recipe
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Grizzlybear / All my dishes 8 months ago
This is the most authentic homemade pesto recipe I have ever had! The perfect combination of ingredients that result in the perfect pesto! Store pesto in the fridge for 1 month, or in the freezer for 4-6 months.
Prep:10m Cook:5m Servings:4
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 Grizzlybear |
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Fans
Ingredients
- • 1/4 cup walnuts (I use pecans)
- • 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
Directions
- Place pecans, 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.
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pleclare 8 months ago said:
Wonderful!
momo_55grandma 8 months ago said:
Great post high5 thanks
lacrenshaw 8 months ago said:
Glorious! I'm lovin' the switch to pecans, the scrumptious herb pairing and the use of TWO cheeses. Let's just leave it that I'm lovin' you, grizz! My thanks and my five.
Lorraine
aussie_meat_pie 8 months ago said:
Thanks for sharing :)
karlyn255 8 months ago said:
Wonderful recipe
minitindel 8 months ago said:
Mmmmmmm wonderful grizz.............love it
tink
gagagrits 8 months ago said:
Hey Grizz, I always have an abundance of basil come about June, this is a keeper love the pecans here. I usually freeze in ice cube tray then toss in a freezer bag.. thanks for a great post....:)
pat2me 8 months ago said:
This sounds like a great pesto recipe, Griz....thanks for posting!
juels 8 months ago said:
This does sound perfect! Bookmarked, and thanks for sharing!
ilana615 3 months, 4 weeks ago said:
Yum....oh gosh, yum