Author Notes: There's nothing like fresh, homemade pesto! It beats the heck out of anything you can buy in the store. Plus, you know exactly what's going into it. —Sarah 'n Spice
Makes: 1 cup
cups packed basil leaves
cup pine nuts
cup extra-virgin olive oil
cup grated Pecorino Romano cheese
Kosher salt and freshly ground black pepper, to taste
- Add basil, garlic, and pine nuts in a food processor or blender and pulse until coarsely chopped.
- Add the oil and process until completely smooth.
- Pour the pesto into a large serving bowl and stir in the cheese. (If freezing skip this step)
- If freezing, transfer to an air-tight container and freeze for up to 3 months. Stir in cheese once thawed.
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