Here's the recipe. I also have it scaled by 1/3 because I don't have 3 garlic heads at the moment. The link to her web page with pictures is at the bottom. I got it from Group Recipes from a member of the C@H forum.
EXPORTED FROM LIVING COOKBOOK
PESTO WITH PINE NUTS & PISTACHIOSThis recipe makes a huge amount so it requires a fairly large food processor. It can be frozen in 1 cup containers (enough for 2 people) or refrigerator for at least 6 weeks. Use smoked sea salt if available.
Servings: 3-4
Preparation Time: 45 minutes Cooking Time: 15 minutes Total Time: 1 hour
1½ cups pine nuts
1½ cups pistachios
16 cups basil leaves and flowers
3 large lemons
3
heads garlic
1½ cups extra virgin olive oil (up to 2)
2 TBS. sea salt
3 TBS. freshly cracked pepper
1 TBS. raw sugar
1 TBS. crushed red pepper (up to 2)
3 cups freshly grated Parmigiano Reggiano
Zest and juice the lemons, skin and cut garlic into chunks. Grate the cheese in the food processor. Toast the nuts in a dry skillet. Do not crowd them too much so may want to do in two batches for this recipe. Set aside.
While the nuts are cooling, fill the processor bowl with basil, slightly packed, but not too tight. You should have some basil left over; this will go in after the first part is ground.
Add the lemon juice and zest, garlic, 1 cup olive oil, salt, pepper, sugar, and crushed red pepper. Pulse till the basil is reduced in volume, add the rest of the basil and more oil. The oil and the lemon juice allow the basil to be ground down into a paste. The lemon juice is used for flavor, but also to keep the pesto bright green. Add all of the nuts and process again, adding olive oil as needed to make the paste. Add the cheese and more olive oil as needed. It should be a thick paste, but one that easily drops from a spoon. Once you have it all ground up, taste, add more seasoning if you need it.
Freeze in containers the size that you are likely to be using it. I find that about 1 cup servings are good for two people.
Recipe Type: Appetizers and Hors d'Ouvres, Cheese, Cuisine@Home Forum, Homemade Ingredient, Italian Basil, Lemon, Make-Ahead, Nuts, Parmesan Cheese, Pine Nuts, Pistachios, Sauces
Author: Devany Vickery-Davidson.
Source: The Sassy Spoon: Fun Food Blog
Web Page:
http://sassy-spoon.com/?s=pesto