Fresh Homemade Basil Pesto
A classic summertime pasta sauce. Adjust to your own taste by adding more garlic or cheese. Please use real cheese and not the "green box"!
- 2 cups loosely packed basil leaves stems removed
- 2-3 cloves garlic peeled
- 1/4 cup pine nuts lightly toasted
- 1/2 olive oil
- 1/3 cup grated Pecorino or parmesan cheese
- Kosher salt and black pepper to taste
In a food processor fitted with blade, process basil leaves, and pine nuts with a few pulses.
With food processor running, add garlic cloves, and slowly drizzle olive oil, stopping to scrape down the sides of the bowl.
Add cheese, and pulse for a few seconds, taste and adjust seasoning, adding black pepper and salt if necessary.
Store in the refrigerator, covered for up to a week.