- YIELDS | 2-6 SERVINGS
- PREP TIME | 10 MINS
- COOK TIME | 0 MINS
I grow loads of basil every year just so I can make pesto. It is great on pasta or spooned over grilled fish, chicken, or vegetables for a forkful of heaven. Make extra to freeze and use when the temperature dips to remind you that summer is just around the corner.
- 2 cups packed, fresh basil leaves (no stems)
- 2 tablespoons pine nuts, walnuts, or hulled sunflower seeds, optional
- 2 large cloves garlic, coarsely chopped
- 1/2 cup extra-virgin olive oil, plus more if necessary
- 1/2 cup freshly grated Parmesan cheese or Pecorino Romano
- Combine basil leaves, nuts or sunflower seeds, and garlic in a food processor or high-speed blender and process for about 1 minute or until a paste forms.
- With the processor running, slowly drizzle in the oil until the mixture is creamy.
- Keep the machine running, add the cheese and process for about 5-10 seconds or until the cheese is mixed through.
Toss with your favorite pasta. Refrigerate or freeze the leftovers.
The pesto can be made one day ahead. Top with 1/4-inch olive oil to keep it from browning.
Leave a ReplyWant to join the discussion?
Feel free to contribute!