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 (see Cook's Note)
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 bernadettep88
Philadelphia
on January 26, 2012
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This pesto is easy to make and tastes amazing! It look so beautiful and professional. I actually ran out of oil so I did not put the rest in after the initial measurment and it turned out just as good. I used this on top of salmon and the next day put it in a turkey and cheese panini. I put it in a bowl and put plastic warp on top of it. Enjoy!
By alb0605
North Attleboro, MA
on January 24, 2012
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Great flavor, go easy on the garlic. Im a garlic lover so I thought 2 cloves wasn't enough and upped it to 4 but it was too overpowering.
By gailsygordon_12...
Fort Lauderdale, 48
on January 11, 2012
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tasty
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