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Ingredients
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Fresh Herbs
Nuts and Seeds
Cheese
Oils and Seasonings
Method
Preparation
- 1
Prepare the Herbs
Wash the fresh basil, parsley, and oregano leaves thoroughly under cold water. Pat them dry with a kitchen towel or use a salad spinner to remove excess water.
- 2
- 3
Grate the Cheese
Finely grate the Parmesan cheese and set aside.
Blending the Pesto
- 4
Combine Ingredients
In a food processor, add the prepared basil, parsley, oregano, toasted pine nuts, walnuts, minced garlic, and grated Parmesan cheese.
- 5
Add Olive Oil
While the food processor is running, slowly drizzle in the extra virgin olive oil until the mixture is well combined and reaches a smooth consistency.
- 6
Season
Stop the processor and scrape down the sides. Add salt and black pepper, then blend again until fully incorporated. Taste and adjust seasoning if needed.
Serving
- 7
Store or Serve
Transfer the goose pesto to a jar or airtight container. If not using immediately, store in the refrigerator for up to a week. Serve with pasta, spread on bread, or as a dip.