Nuts play a larger role in this combination than in the basic basil version. You can add up to ¼ cup of a grating cheese such as Parmesan or Asiago, but I prefer it without the cheese. This is one recipe that violates my rule about always blanching the herbs. Since they’re such a small component of the pesto, blanching isn’t necessary.
Combine all the ingredients except the salt and pepper in a blender or food processor and puree until smooth, stopping a few times to scrape down the sides. Taste and season with salt and pepper. Store covered in the refrigerator for up to 5 days or in the freezer for up to 6 months.
© 2004 John Ash. All rights reserved.