There are a couple of versatile staples that I like to have on hand in my fridge at all times and one of them is pesto. In addition to being a pasta favorite, it’s great to throw on things like meat as a finishing sauce. We’ve also been making a lot of homemade pizzas lately, and I’ve found that this pesto makes for a fantastic base sauce if you are sick of tomato sauce.
SERVING SIZE
- 1 cup
INGREDIENTS
- 2 cups fresh basil leaves, packed
- 1/2 cup freshly grated Romano or Parmesan-Reggiano cheese
- 1/2 cup extra virgin olive oil
- 1/3 cup pine nuts (or walnuts)
- 2 garlic cloves, minced (about 2 teaspoons)
- 1/4 teaspoon salt, more to taste
- 1/8 teaspoon freshly ground black pepper, more to taste
DIRECTIONS
- In a food processor, pulse the basil leaves and pine nuts until roughly chopped.
- Add in cheese and garlic and blend.
- While the food processor is running, slowly add in olive oil in a steady stream and add salt and pepper to taste.
