Pesto Pasta

I’ve really enjoyed growing a small herb garden on my balcony in midtown Houston. I decided to use my basil to make homemade pesto and it didn’t disappoint. I love Ina Garten and she’s always my go-to chef for recipes. I’ve modified her pesto recipe for my tastes; its so fresh with great spiciness from the basil and garlic.

Pesto

  • 1/4 cup walnuts, toasted
  • 1/4 cup pignolis (pine nuts), toasted
  • 5 cloves chopped garlic
  • 5 cups fresh basil leaves, packed
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 1/2 cups good olive oil
  • 1 cup freshly grated Parmesan

Directions

Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 30 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Serve, or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.

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