Basil Pesto

Directions

1. 1
   Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted wih a steel blade.
2. 2
   Process for 30 seconds.
3. 3
   Add the basil leaves, salt and pepper.
4. 4
   With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is finely pureed.
5. 5
   Add the parmesan and puree for a minute.
6. 6
   Serve, or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.
7. 7
   To make weekday meals easier, we like to freeze the pesto in ice cube trays and then pop them out into a freezer bag for storage.
8. 8
   Then we can just take a couple of cubes out to thaw for those last minute (but excellent) pasta dinners.