Pesto without Pine Nuts

Step 1

Place the fresh basil leaves, blanched almonds, walnuts, and garlic in a food processor or blender and process until they are finely chopped.

Step 2

Add the olive oil a little at a time to the blender or food processor and process until the mixture is smooth.

Step 3

Add the cheese and process it very briefly, just long enough to combine so you keep some of the grated cheese structure.

Step 4

Transfer the homemade pesto sauce inside an airtight container and store it in the refrigerator for up to 10 days or freezer for up to 6 months.