Pesto is probably my favorite sauce. What’s not to love? The fresh basil (which we always have TONS of during the summer)…combined with the pine nuts and the bite of garlic…when I smell this I am SO HAPPY. I hope it makes you happy too. :)

MAKES 4 CUPS

 1/4 cup walnuts
1/4 cup pine nuts
3 tablespoons diced garlic (9 cloves)
5 cups fresh basil leaves, packed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 1/2 cups good olive oil
1 cup freshly grated Parmesan cheese

Place the walnuts, pine nuts, and garlic in the bowl of a food processor fitted with a steel blade. Process for 30 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesta is finely pureed. Add the Parmesan and puree for a minute. Serve, or store the pesto in the refrigerator or freezer with a thin film of olive oil on top (the olive oil provides a barrier to the air, which keeps the sauce from oxidizing and turning brown).