About this recipe: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.
1/4 cup (35g) walnuts
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 Italian basil leaves
1/4 cup firmly packed parsley leaves
1/2 cup (125ml) extra virgin olive oil
1/4 cup (20g) freshly grated Parmesan cheese
1/4 cup (20g) freshly grated Romano cheese
Directions Prep:10min › Ready in:10min
Place walnuts, 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 .5cm of olive oil to prevent the surface from turning brown.