¼ cup walnuts
¼ cup pine nuts
3 tablespoons (about 9) garlic, minced
5 cups basil leaves
1 teaspoon of coarse salt and pepper
1½ cups olive oil
1 cup fresh grated Parmesan cheese
1. Put the walnuts, pine nuts, and garlic in a food processor; process for a few seconds. Add the basil, salt, and pepper.
2. With the food processor running, slowly pour the oil through the feed tube until finely pureed.
3. Add Parmesan cheese and process for 1 minute.
4. Toss with hot pasta.
Note: Can store for 2 days in the refrigerator or 3 months in the freezer for 3 months. If this is done, add enough olive oil in container to cover the pesto.