Ingredients:
2 cups of fresh basil
3 gloves of garlic
1/4 cup pine nuts (can be substitute by walnut)
1/2 cups of olive oil (divided)
1/2 tsp salt
1/4 tsp pepper
1/2 cup freshly grated Pecorino cheese
Instructions:
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.
Add all the remaining oil and pulse until smooth.
If using immediately, add remaining oil and cheese into the mix and transfer the pesto to a large serving bowl.
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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