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• 1 clove garlic
• 1/4 cup pine nuts
• 1/4 cup walnuts (whole)
• 2 cups loosely packed fresh basil
• 1/3 cup olive oil
• 1/2 cup parmesan cheese

Process garlic, and both types of nuts until chopped.  Add basil, process and slowly add olive oil (my preference is about 1/4-1/3 cup).  Continue to process until the olive oil is incorporated.  Add the parmesan and process until incorporated.

This freezes very well.  I omit the cheese if I am freezing it as sometimes cheese does not do well in the freezing process.  I know that others have not had any problems.  

There is no wrong way to make this recipe.  Add more oil or less depending on your tastes, same with the garlic (keep in mind though that the garlic is raw).  If you want to deepen the flavor of the pesto, toast the nuts a bit, allow them to cool and then proceed.  Works well with pasta, chicken and fish.  Makes about 1/3-1/2 cup.

Added by: Jennifer Spaeth on 9/16/2008 12:19pm


Background ingredients: Garlic, Chicken, Cheese, Walnuts, Pesto, Cheese,