Freaking Pepperoni

Name: Food Processor Pesto
Ingredients: 2 cup fresh basil leaves (loosely packed); 3 tbsp parsley (leaves from 5 sprigs); 1 tsp coarse salt; 3 medium garlic cloves (peeled and cut in half); 2 tbsp pine nuts (lightly toasted); 2 tbsp walnuts (chopped, lightly toasted); 1 tbsp romano cheese (grated); 1 tbsp parmesan cheese (grated); 0.5 cup olive oil (Appolinari brand mentioned)

Comfort food recipes from the family kitchen

Food Processor Pesto

From the kitchen of Luci – The New Italian Cooking

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Servings: 8

Ingredients Method Notes

Ingredients

2 cup fresh basil leaves loosely packed
3 tbsp parsley leaves from 5 sprigs
1 tsp coarse salt
3 medium garlic cloves peeled and cut in half
2 tbsp pine nuts lightly toasted
2 tbsp walnuts chopped, lightly toasted
1 tbsp romano cheese grated
1 tbsp parmesan cheese grated
0.5 cup olive oil Appolinari brand mentioned

Method

1. Place everything but oil in processor without knife/blade. Process on/off briefly until all ingredients form a very fine mixture.
2. Don’t add oil! Continuing to process should be consistency of a thick sauce.
3. Serve at room temp on individual portions of pasta to which either tbs of unsalted butter or boiling pasta water has been added.
4. To conserve, put in jar with tight lid, make sure a thin film of oil has formed on top. If not, add a few drops. Keep refrigerated until time to use, bring to room temperature.

Notes

Handwriting is difficult to read in some places. The recipe emphasizes not adding oil during initial processing. Storage instructions included for preserving the pesto.

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Food Processor Pesto

Food Processor Pesto

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Method

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