You can keep this pesto in the freezer for months. It's delicious on pizza, pasta, pita breads, chicken and fish.
1/4 cup walnuts
2 tablespoons pine nuts
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cloves garlic, minced
1 tablespoon softened butter
3/4 cup firmly packed basil leaves
1/4 cup firmly packed parsley leaves
1/2 cup extra virgin olive oil
1/4 cup freshly grated Parmesan cheese
1/4 cup freshly grated Romano cheese
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Directions Preparation:15min › Ready in:15min
Place walnuts, pine nuts, salt, pepper, garlic, butter, basil and parsley in a blender or food processor. Turn the blender on, and add the olive oil in a slow, steady stream. Continue processing until a soft paste has formed. Fold in Parmesan and Romano cheeses. Store in the refrigerator covered with 5mm of olive oil to prevent the surface from turning brown.