Pesto

This recipe is adapted from Barefoot Contessa, Bake to Basics.
I usually refer to this one or the one in Nourishing Traditions, just for a guide.
You may make your own adjustments like I as with nuts, or without or just one kind of nut,
and you can change the cheese to Peccorino Regiannno, Asiago, Provolone etc., just adjust the amounts according to the strength of flavor of the cheese you choose.

Homemade Pesto ( makes 4 cups )

1/4cup walnuts
1/4 cup pine nuts
3 tablespoons chopped garlic,(9 cloves)
5 cups fresh basil leaves, packed
1 tsp sea salt
1 tsp blk pepper
1 1/2 cups good olive oil
1 cup freshly grated Parmesan cheese

Place nuts and garlic in processor and pulse 30 seconds.Add basil salt and pepper.
With processor running, slowly add oil through tube  and process until finely pureed.Add the Parmesan
and puree for a minute. Serve or store in fridge or freezer with a thin layer of olive oil on top.

Hope you enjoy! :)