Ingredients
2clovesgarlic
8cupsbasil leaves
2cupsflat leaf parsley leaves
1cupmint leaves
1cupnuts,roasted
3cupsextra virgin olive oil
1stickunsalted butter
1cuppecorino romano cheese,grated
salt,to taste
Preparation
In a food processor, chop the garlic. Add the basil, parsley, and mint and pulse until chopped. Add the nuts and oil and pulse until a smooth paste forms. Add the butter and cheese and pulse until incorporated. Season with salt.
Spoon the pesto into 5 1-cup canning jars or airtight plastic containers. Tap lightly on a flat surface to release any air bubbles.
Pour ½-inch of olive oil on top of the pesto. Seal the jars and refrigerate for up to 2 months or freeze for up to 6 months.
