Sep
2014

WALNUT PESTO

Instructions:

With the motor running, drop the garlic into a food processor to chop it. Add the walnuts and pulse until coarsely chopped, then process until finely chopped; do not pulse to a paste. With the motor running, drizzle in the oil. Transfer to a small bowl and stir in the Parmigiano and Pecorino. (The pesto can be stored in a tightly sealed jar, topped with a thin layer of extra virgin olive oil, for up to 1 week in the refrigerator.)