Pesto
Author: Sarah 'n Spice
Serves: 1 cup
- 2 cups packed basil leaves
- 2 garlic cloves
- ¼ cup pine nuts
- ⅔ cup extra-virgin olive oil
- ½ cup grated Pecorino Romano cheese
- Kosher salt and freshly ground black pepper, to taste
- Add basil, garlic, and pine nuts in a food processor or blender and pulse until coarsely chopped. Add the oil and process until completely smooth.
- Pour the pesto into a large serving bowl and stir in the cheese. (If freezing skip this step)
- If freezing, transfer to an air-tight container and freeze for up to 3 months. Stir in cheese once thawed.
Recipe by Sarah 'n Spice at https://sarahnspice.com/pesto/
3.5.3208