Ingredients
- 2 C fresh basil leaves
- 3 cloves garlic
- 1/2 C pine nuts
- 3/4 C freshly grated hard cheese, such as…
- Parmigiano-reggania
- Pecorino-Romano
- or combo
- 1/2 C olive oil
- Kosher salt (to taste)
Instructions
- Combine all ingredients, except oil and cheeses in a food processor
- Pulse until pesto is blended into a slightly coarse paste
- Transfer into a bowl and stir in oil and cheeses
Notes
One nice advantage of adding the olive oil at the end is that it allows you to control the consistency. If you're planning to use the pesto for pasta, you might want it a bit thinner. For a dip or spread, use less oil and it'll be thicker.
You can also freeze pesto. A great trick is to spoon it into ice cube trays, freeze it, then crack them out into a zipper freezer bag so that you can use them whenever you want.
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