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2 cloves garlic
2 tablespoons fresh rosemary
1 tablespoon fresh thyme
1 tablespoon fresh summer savory
1 tablespoon fresh oregano
1 cup fresh Italian parsely
1/3 cup grated Parmesan cheese
1/2 cup toasted walnuts
1/3 cup + 1 tablespoon extra virgin olive oil
Roast the walnuts in a 350 degree oven for 20 minutes or until golden brown. Place all of the ingredients, except the oil, in a food processor. With the food processor running, slowly add the oil. Makes about 2 cups.
This pesto stores well. Place it in a container with a tight fitting lid, pour a thin film of olive oil over the pesto, place the lid on top and store in the refrigerator. Do not store fresh pesto at room temperature.
2 tablespoons fresh rosemary
1 tablespoon fresh thyme
1 tablespoon fresh summer savory
1 tablespoon fresh oregano
1 cup fresh Italian parsely
1/3 cup grated Parmesan cheese
1/2 cup toasted walnuts
1/3 cup + 1 tablespoon extra virgin olive oil
Roast the walnuts in a 350 degree oven for 20 minutes or until golden brown. Place all of the ingredients, except the oil, in a food processor. With the food processor running, slowly add the oil. Makes about 2 cups.
This pesto stores well. Place it in a container with a tight fitting lid, pour a thin film of olive oil over the pesto, place the lid on top and store in the refrigerator. Do not store fresh pesto at room temperature.
