I made this pesto a little on the thicker side so I can use it in recipes calling for pesto. That is why I didn’t want it too oily! I also froze about half for future use! Enjoy…it is amazing!
Thick Pesto
Ingredients
- ½ cup Pignoli nuts lightly toasted in a dry skillet and cooled a bit
- 9 cloves garlic
- 5 cups packed basil
- 1 tsp. kosher salt
- ½ tsp. black pepper
- ⅔ cup extra virgin olive oil
- 1 cup grated Parmesan cheese
Instructions
- Food process the garlic and nuts.
- Add basil, salt, pepper and process.
- Stream in oil.
- Add cheese and process.
- Store in fridge 1 week or freeze 3 months.
Adapted from Ina and Chat Gpt
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