By • July 5, 2016 0 Comments

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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

  • 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
  1. Add basil, garlic, and pine nuts in a food processor or blender and pulse until coarsely chopped.
  2. Add the oil and process until completely smooth.
  3. Pour the pesto into a large serving bowl and stir in the cheese. (If freezing skip this step)
  4. If freezing, transfer to an air-tight container and freeze for up to 3 months. Stir in cheese once thawed.

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