The first basil harvest/pesto-making of the summer is always exciting, but especially so since we returned from Italy in May. This year, I was determined to replicate the exquisite pesto we sampled in the Cinque Terre and I think I've come pretty close with this "extra chunky" version.
I started by throwing two large garlic cloves and 3 cups of firmly packed basil into the food processor, along with 2 tablespoons of grated Parmesan and 1 cup of olive oil. I processed those for 10 seconds, then added a cup of pine nuts and walnut pieces combined (because I only had a small jar of pine nuts - too expensive!) and processed for an additional ten seconds. That's it. In the past, I've had a tendency to over-grind which makes for a smoother albeit less interesting sauce. The rustic version looks great and has a satisfying crunch and bolder flavor. I can't wait to try it ... on everything!