Walnut Basil Pesto
By: Layne Diehl
Published: Saturday, January 8, 2011 - 12:34pm

Ingredients




3/4 cup dried basil (or 1 ½ cups very firmly packed snipped fresh basil)
1/4 cup dried parsley (or ½ cup fresh snipped parsley)
1 block parmesan cheese
1 cup ricotta cheese
2 cups walnuts
3/4 teaspoon garlic powder
 cup olive oil
10 small glad plastic containers

Preparation

1 Place grater instrument into food processor. 2 Cut parmesan into chunks small enough to push through food processor. 3 Grate parmesan cheese in food processor. 4 Replace grater with chopper instrument in food processor. 5 Add ricotta cheese and garlic powder to parmesan and mix thoroughly in food processor until smooth. 6 Transfer cheese mixture to large mixing bowl. 7 Place walnuts, basil, and parsley in food processor. 8 Mix nut and seasoning mixture in food processor with chopper instrument until thoroughly ground. 9 With food processor still running, pour oil slowly through top of processor until mixture appears smooth and pasty. 10 Add nut mixture to cheese mixture. 11 Fold mixtures together with spatula until well blended. 12 Transfer about 1/2 cup mixture to each Glad disposable container. 13 Freeze pesto until ready to use. 14 Each container should be the amount of pesto base you'll need for any 4-6 serving pasta dish. 15 When ready to use, combine 1/2 cup thawed pesto base with about 1/2 cup warm water.  Mix together with a fork until base turns to the consistency of a medium thick gravy.  Use pesto on noodles, on pizza, or as a base in some soups or stews.

About


This is a fabulous recipe and will turn any pasta dish into a culinary delight!  I love to mix it with multi-colored penne pasta, gorgonzola cheese, olives, diced tomatoes, and artichoke hearts.  You will shock and awe your guests with anything you make with this base, guaranteed!