Basil & Walnut Pesto


  • 1 ½ cups Fresh Basil (#340202)
  • 1 cup Italian Parsley
  • 4 Garlic Cloves, peeled (#340051)
  • 2 cups Walnut Pieces, toasted (#1003250)
  • 1 tsp Kosher Salt (#110610)
  • ½ cup Extra-Virgin Olive Oil (#280390)
  • 1 cup Pecorino Romano, grated (#190050)


  1. To make the pesto, heap the basil, parsley, garlic, walnuts, and salt into a food processor.  Pulse several times, to chop everything together coarsely.  Then, with the machine running, pour in the 1/2 cup olive oil in a slow, steady stream.  Stop and scrape down the sides of the work bowl, and process to a uniformly bright-green pesto. 
  2. To store and use the pesto later, scrape it from the food processor into a small jar or container.  Smooth the top surface, and cover it with a thin layer of olive oil or a piece of plastic wrap to prevent discoloration.  Refrigerate for a week, or freeze for several months; warm to room temperature before using.

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