Basil and Walnut Pesto

A classic walnut pesto rendition that combines Romano and Parmesan cheeses

From Casey Paragin – Sunnyvale, CA

2 cups packed fresh basil leaves
3 peeled garlic cloves, roughly chopped
1/4 cup freshly grated parmesan
1/4 cup freshly grated Romano cheese
1/2 cup GoldRiver Orchard Walnut pieces
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/2 cup extra virgin olive oil

Combine walnuts and garlic in food processor bowl and pulse until coarsely chopped.

Add the basil leaves, salt and pepper, process until finely chopped. While processor is running, add olive oil in steady stream and blend until thoroughly combined.

Add Romano cheese and blend another 5-10 seconds. If mixture is too stiff add olive oil, one tablespoon at a time.

Toss with piping hot linguine. Serve with warm Italian bread and a fresh garden salad.