One reader, Lisa, of Augusta GA, shared how much she enjoyed Pesto Pasta Salad
with Grilled Chicken from The Parsley Thief. Lisa also mentioned that she already
had pesto in the freezer, so she was ready for the recipe. It’s so easy to make good
pesto with the basil from your garden. In addition to my simple
Pesto Presto recipe, try the Barefoot Contessa’s recipe:
- 1/4 cup walnuts
- 1/4 cup pignolis (pine nuts)
- 3 tablespoons chopped garlic (9 cloves)
- 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
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.