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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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From the owners of ‘ino, a NYC Italian sandwich bar. Ingredients:
3/4 cup extra virgin olive oil |
1/4 cup walnuts |
2 tablespoons pine nuts |
1/2 garlic clove |
1/4 teaspoon salt |
2 cups tightly packed fresh basil leaves, rinsed and spun dry |
1/2 cup freshly grated parmigiano-reggiano cheese (using the small holes of a grater box) |
1 tablespoon butter, softened to room temperature |
Directions:
1. In a blender or food processor, combine the olive oil, walnuts, pine nuts, garlic, and salt; pulse or blend until smooth.
2. Add the basil in small handfuls, and pulse to combine.
3. When all the basil has been blended in, transfer to a bowl; add in the Parmigiano-Reggiano and softened butter; mix well to combine.
4. The olive oil should form a 1-inch layer above the pesto (this keeps the air out, allowing the pesto to retain its vivid color).
5. Store, covered, in the refrigerator for up to 3 days.
6. Before using, let come to room temperature and stir well.
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