Pesto
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
- 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.
More Great Recipes:
Condiments|Pesto
Showing out of comments
Showing 0 out of 0 comments