I recently took some time off over the weekend and tested out Ina's Pesto recipe and it did not disappoint. I absolutely loved the flavors and how simplistic it was to make. My kids loved it too - which is a huge win for me!
We used our Plastic Food Containers to store the leftovers, which we'll definitely continue to do. I love that it made enough for me to use for lunch the next day!
See below for the recipe, courtesy of Barefoot Contessa Parties! Cookbook.
1/4 cup walnuts
1/4 cup pignolis (pine nuts)
3 tablespoons chopped garlic (9 cloves)
5 cups fresh basil leaves, packed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper (love these)
1 1/2 cups good olive oil (we use Olio Santo)
Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 30 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed.
Add the Parmesan and puree for a minute. Serve, or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.
Grab the cookbook, here.