Pesto

Directions

1. 1
   Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade.
2. 2
   Process for 15 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 thoroughly pureed.
5. 5
   Add the Parmesan and puree for a minute.
6. 6
   Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.
7. 7
   Notes: Air is the enemy of pesto.
8. 8
   For freezing, pack it in containers with a film of oil or plastic wrap directly on top with the air pressed out.
9. 9
   To clean basil, remove the leaves, swirl them in a bowl of water, and then spin them very dry in a salad spinner.
10. 10
    Store them in a closed plastic bag with a slightly damp paper towel.
11. 11
    As long as the leaves are dry they will stay green for several days.