Preparation info

    • Difficulty


Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

  • About

This pesto is equally at home on pasta, fluffed into hot rice, or stirred into homemade mayonnaise as a sauce for cold poached fish or crudités.


  • 2 cups fresh basil leaves, rinsed and patted dry
  • 4 good-size garlic cloves, peeled and chopped
  • 1


  1. Combine the basil, garlic, and walnuts in a food processor and pulse to chop.
  2. Leave the motor running and add the olive oil in a slow, steady stream.
  3. Shut the motor off, add the cheeses, and a big pinch of salt and a liberal grinding of pepper. Process briefly to combine, then scrape out into a bowl and cover until ready to use.