Name: Fresh Basil Pesto
Prep time: 5 min
Total time: 5 min
Cuisine: Italian
Ingredients: 2 Tbsp. toasted pine nuts; 2 garlic cloves, peeled; 2 and ½ cups packed fresh basil leaves, thick stems removed; ½ cup grated Pecorino or Parmesan cheese; ½ cup extra virgin olive oil; ¼ tsp. salt

Ingredients

Scale

2 Tbsp. toasted pine nuts
2 garlic cloves, peeled
2 and 1/2 cups packed fresh basil leaves, thick stems removed
1/2 cup grated Pecorino or Parmesan cheese
1/2 cup extra virgin olive oil
1/4 tsp. salt

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Instructions

In the bowl of a food processor fitted with blade attachment add toasted pine nuts and garlic. Cover and pulse until ingredients are well minced.
Add basil, Pecorino, olive oil, and salt. Pulse until all ingredients are finely minced and have formed a thick sauce.
Serve immediately or transfer pesto to a glass or ceramic container and store in refrigerator, covered, up to three days.

Notes

If storing in refrigerator, pour enough olive oil over the top of the pesto to cover it, and then seal the glass or ceramic container. This will help to prevent the basil from oxidizing and turning dark.