Pesto Recipe

We have lots of basil right now. It makes the most tasty pesto, which is delicious on pasta or as a dip with crackers. It also freezes very well and is so nice to have in the middle of the winter!
Here is the recipe I use. It is from "Colorado Cache."

Basic Basil Pesto

Ingredients:

½ C. Pine nuts

½ C. Walnuts

1 t. Coarse salt

½ t. Ground white pepper

1 T. Garlic, minced

3 C. Loosely packed, fresh basil leaves

4 oz. Asiago cheese, grated

2 oz. Parmesan cheese, grated

1 C. Olive oil

Directions

In food processor, combine pine nuts, walnuts, coarse salt, white pepper, garlic and basil. Pulse until finely chopped. Add Asiago and Parmesan and process until smooth. With processor running, add olive oil in slow steady stream. Process until well blended. Place in jar and store in refrigerator up to 1 week, or place in tightly sealed freezer-safe container and freeze up to 3 months.