Double nut cheese pesto


Double nut cheese Pesto

(makes about 2 cups)
2 cups fresh basil
½ cup pine nuts
3 cloves of garlic peeled
6 tbsp Global Gardens Walnut Oil
2 tbsp Global Gardens Imported Greek Kalamata Olive Oil
½ cup of freshly grated parmesan cheese
¼ cup pecorino cheese
Sea salt and black pepper

Combine garlic, basil, salt, pepper and pine nuts in a food processor and pulse to combine, stopping machine once or twice to scrape sides with a spatula. Gradually add walnut oil and olive oil, pulsing to combine. Add grated cheese and process briefly. Do not over-grind or pesto will have very little texture. Taste and adjust seasoning, keeping in mind that the cheese adds salt so additional salt may not be needed. To store, put pesto in sterile jar/container cover with olive oil and refrigerate for up to 4 days.

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