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Pesto

Fresh Basil Pesto


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  • Author: www.melandboyskitchen.com

Ingredients

Scale
  • 2 cups fresh basil leaves, packed (can sub half the basil leaves with baby spinach or other greens)
  • 1/2 cup freshly grated Romano or Parmesan-Reggiano cheese
  • 1/3 cup extra virgin olive oil
  • 1/3 cup pine nuts (can sub chopped walnuts)
  • 3 garlic cloves, minced (about 3 teaspoons)
  • 1/4 teaspoon salt, more to taste
  • 1/8 teaspoon freshly ground black pepper, more to taste

Instructions

  1. Place the basil leaves and pine nuts into the bowl of a food processor and pulse a several times.
  2. Add the garlic and Parmesan or Romano cheese and pulse several times more. Using a rubber spatula, scrape down the sides of the food processor bowl.
  3. While the food processor is running, slowly add the olive oil in a steady small stream. Doing this will emulsify the mixture and help keep the olive oil from separating. Occasionally stop to scrape down the sides of the food processor.
  4. Stir in salt and freshly ground black pepper, add more to taste.
  5. Toss with pasta, or drizzle over roasted vegetables or use in a panini or pizza.

To Freeze:

  1. Use an ice cube tray or place big spoonfuls on a wax paper lined tray and place in the freezer until solid. When firm, transfer to a ziplock bag.