Basil-Walnut Pesto

By Tom Woodcock
Serves: 6 to 8

♦ 1 large bunch of basil
♦ 1/4 cup walnuts
♦ 3 tbsp Parmigiano
♦ 3 tbsp olive oil
♦ salt, to taste

Place basil, walnuts, and Parmesan into the bowl of a food processor – pulse two or three times to chop the ingredients. Through the feed tube, slowly add the olive oil one tablespoon at a time while the machine is running. Add salt to taste – can be refrigerated for up to a week.

To read more about this dish and my musical pairing, click HERE.


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