Tips for making pesto:
Use the freshest ingredients
Add the ingredients in a certain order:
herbs, garlic, half of the nuts, process; add cheese remaining nuts, oil, lightly process then add salt to lift the flavors and gently pulse 1-2 seconds.
AND THAT IS HOW IT'S DONE
Makes 1 ½ cups
Ingredients:
2 cups chopped fresh parsley
2 tablespoons fresh thyme leaves
4 garlic cloves, roughly chopped
1 cup shelled walnuts pieces, divide in half
1/2 cup grated pecorino or parmesan cheese
1/2 teaspoon salt
1/2 cup EV olive oil and more for placing over pesto to preserve color
Instructions:
Put the parsley, thyme, garlic, and half of the walnuts in a food processor and pulse to combine. Scrape down the sides of the bowl, then pulse again until creamy.
Add the remaining nuts and cheese, lightly process. With the processor running slowly add the EV olive oil just long enough to incorporate the oil, leaving small pieces of the nuts to provide texture. Then add the salt and process 1-2 seconds only to mix.
Use immediately or cover the top with additional EV olive oil and cover tightly with plastic wrap and refrigerate to store. Will last several days chilled.
Serve over pasta. My favorites are angel hair and orecchiette.