Basil, almond and walnut pesto
Prep Time 20 minutes
Total Time 20 minutes
Servings 500 g
Ingredients
- 80 g basil leaves
- 100 g almonds, toasted
- 100 g walnuts, toasted
- 60 g parmesan cheese, finely grated, I used Grana Padano
- 210 g / ml olive oil extra vigin
- 2 garlic cloves grated
- to taste salt and pepper
Instructions
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Put everything in a food processor or blender. Don't let it become completely smooth. If you're using a blender that's not too good you might need to help it along the way by stopping and mixing.
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Keep in a tall container with a thin layer of olive oil on top to keep it from oxidizing.
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Keep in the fridge for up to a week.