There’s nothing like fresh, homemade pesto that is ready to eat. You could include it in sandwiches, drizzle it on fish, dip veggies in it, and of course, mix it with pasta! This is a great pesto recipe and you can add more of anything you like, depending on your taste buds. I like to add a little bit more cheese. It only takes a few minutes to blend everything and then I mixed it with a big bowl of linguine.. so fresh & delicious and I had leftovers to pack for lunch! 🙂
Recipe for pesto courtesy of:
2 cups packed fresh basil leaves
2 cloves garlic
1/4 cup pine nuts
2/3 cup extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper, to taste
1/2 cup freshly grated Pecorino cheese
Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.
If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.
If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese.