Method

Toast the walnut pieces in a 350 oven for 8 minutes or until brown.

Place in a blender with the basil, cheese, garlic, olive oil and salt and pepper. Turn on the blender and process until you have a smooth, but slightly chunky paste. Texture is important in a pesto, so do not puree.

To store: Put in a glass jar and top with a few drops of olive oil.  Refrigerate.

Contributor: pat ciesla

pesto page

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