St. John the Baptist Diocesan High School
SJB Culinary Club
¼ cup Walnuts
¼ cup Pine Nuts (pignolis)
9 Cloves of Garlic, roughly chopped
5 cups of fresh Basil
1 teaspoon Salt
1 teaspoon black Pepper
1 – 1½ cup Olive Oil
1 Cup Parmesan
1. Place walnuts, pine nuts & garlic in a food processor & blend for 30 seconds.
2. Add the basil leaves, salt & pepper.
3. With the processor running, slowly pour the olive oil through the feed tube & process until thoroughly pureed.
4. Add the Parmesan and puree for a minute.
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