2 Tbsp. pine nuts (or walnuts)
3 garlic cloves, crushed
Coarse kosher salt and freshly ground pepper to taste
1¼ cups fresh basil leaves
2 oz. Parmesan cheese, grated
2 oz. Pecorino or Romano cheese, grated
½ cup extra-virgin olive oil (minus 2 Tbsp.)
- Place pine nuts, garlic, salt, pepper, basil, and the cheeses in the bowl of a food processor.
- Pulse to chop the basil.
- With the machine running, add the oil gradually and process until creamy and smooth.
I usually double (or triple) this recipe. Then, using ice cube trays, I fill each opening with pesto, freeze it solid, food-saver each individual frozen cube, and use the pesto as I wish from the thawed pesto cubes. This way you can have fresh homemade pesto well into the winter. I use pesto not only in pasta dishes, but also as a base sauce for pizza when I want something different than a tomato sauce base.
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