Pesto Sauce Recipe: Two Herb and Walnut Pesto
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Use the fresh basil out of your garden to make Two Herb and Walnut Pesto. This walnut pesto sauce recipe is good in pasta salads, pizzas and sandwiches.
1 1/2 to 2 cups extra virgin olive oil, divided
3 cups fresh basil leaves
1 to 2 cups fresh cilantro leaves
1/2 cup walnuts
4 garlic cloves, peeled
4 ounces freshly ground Romano cheese
2 ounces freshly ground parmesan cheese
1 teaspoon salt
1/2 teaspoon black pepper
Using 1/2 cup olive oil, process all remaining ingredients in blender or food processor until smooth. Add remaining oil and process until smooth and creamy. Pour into ice cube trays and freeze overnight.
Pop out frozen cubes and place in zip- or snap-and-seal freezer bags. Take out individual frozen cubes as needed. Add to soups and stews, stir-fries, dips and spreads, or melt on a baked potato.
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