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
Ingredients
-
2 cups
packed basil leaves
-
2
cloves garlic
-
1/4 cup
pine nuts
-
2/3 cup
extra-virgin olive oil
-
1/2 cup
grated Pecorino Romano cheese
-
Kosher salt and freshly ground black pepper, to taste
Directions
-
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.
/f2a7a714-c235-4fc4-b3d1-1982b200e426--Pesto-5-1.jpg)
See what other Food52ers are saying.