Photo: Basil Pesto Recipe
Ingredients
- 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
Directions
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.
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By egypt#1
on May 11, 2013
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Too much olive oil.
Not much flavor.
By dmj120
on February 27, 2013
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Excellent recipe
By soniamaria23
on February 19, 2013
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God bless you all! Excellent and easy pesto sauce. Next time I will reduce the extra-virgin olive oil and add some water to have some balance with the sauce. For me having just extra-virgin olive oil is a little bit heavy. Otherwise, the recipe is just great! Blessings!
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