Pesto

Pesto

July  5, 2016
Photo by Sarah 'n Spice
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
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
In This Recipe
Directions
  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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