If you like to grow your own fresh Basil, pesto is one the easiest, most delicious sauces you can make out of it.
I found this recipe on the Food Network website, and it reminded me a lot of the pesto I used to make when my old boss would bring in tons of basil from his garden!
Basil Pesto:
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.
Enjoy!
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