Asiago Pesto Spread
When I double the recipe, I add the basil in batches so as not to overload the food processor. If you prefer a thinner pesto, you may add more olive oil. I do prefer the thicker consistency and the option of thinning with pasta water, stock, or white wine as desired.


  • 1/2 cup pine nuts, toasted
  • 1/2 cup walnuts, toasted
  • 3/4 teaspoon kosher or sea salt and several grinds of the pepper mill
  • 2 cloves garlic, minced
  • 3 cups loosely packed, fresh basil
  • 4 ounces Asiago cheese, grated
  • 2 ounces Parmesan cheese, grated
  • 1/4 cup olive oil


  1. In a food processor, combine the nuts, salt, pepper, garlic, basil and cheeses. Pulse until finely chopped, keeping just a bit of texture.
  2. With the food processor running, add the olive oil in a steady stream. Process until well blended.
  3. Place the pesto in a jar and store in the refrigerator for up to one week. Or pack in smaller freezer-safe containers and freeze for future use.

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