Walnut Pesto

I’m attempting to refrain from any assertions that my pesto is the best-o. For one thing, it’s not my recipe. For another, I haven’t been to Italy. Quite simply, I’m unqualified.

This pesto, however, has the mark of a good pesto, in my opinion: garlic. Keep vampires at bay. Entice humans with your culinary prowess. Everyone wins.

I like walnut pesto on homemade French bread (see above) or a simple angel hair pasta. I also slather it on pizza. (Okay, actually, I slather it on any savory carb I can find. It’s green–it’s healthy.)

This recipe is also from the Italian momma.

Walnut Pesto:
4 to 5 cups fresh basil leaves, washed and spun or patted dry (no stems)
8 large garlic cloves, peeled
1 and 1/2 to 2 cups walnuts
2 cup extra-virgin olive oil
1/2 cup grated Romano cheese
2 cup grated Parmesan cheese
Salt and ground pepper to taste

1) Combine garlic and walnuts in processor and chop (don’t pulverize it too much) then remove the mixture and put on plate.
2) Chop basil leaves in processor, and then add back the nut mixture. Mix a little.
3) Slowly add olive oil then shut off motor. Add all the cheese, a pinch of salt, and a liberal grinding of pepper.
4) Process briefly to combine. Refrigerate or freeze.