Italian cooking and tours with Mary Wheatley


Posted on February 27, 2013 at 11:47 AM

Updated Thursday, Feb 28 at 1:00 PM

Italian Launch Party

Monday, March 3

Sullivan University


Email Mary for more information:


Basil Pesto


2 cups washed and dried basil leaves (or a mixture of Italian Parsley and Basil)

4-6 cloves garlic

1/3 cup toasted walnuts or pinenuts

1/3 cup parmesan or romano cheese, grated

Freshly ground pepper

Red pepper flakes, optional

Sundried tomatoes, minced; Roasted Red or Yellow Peppers (Optional)

Olive Oil (as needed)



Place the garlic and basil in the work bowl of a food processor.  Process until finely minced.  Add the nuts and cheese.  Process until finely ground.  Season with pepper. 

(Add optional ingredients if desired) 


With machine running, pour enough olive oil through the chute until the desired consistency is reached.