Basil Pesto Recipe
My basil plants were in overdrive this season. As soon as summer heats up they practically bolt out of the ground. Sweet Girl and I decided to make a few batches of Basil Pesto for our pantry. We harvested such an enormous basket of basil we had more than enough to give to friends and family too.
The lineup of ingredients couldn’t be any simpler:
2 cups packed basil leaves
2 gloves garlic
1/4c toasted pine nuts
2/3c extra virgin olive oil
1/2c pecorino romano cheese
kosher salt & pepper to taste.
Add all the ingredients except oil to your food processor and pulse it a few times. Slowly add the oil and whir it up until it has a nice consistency. I prefer mine to have a light texture not completely smooth. If you are freezing this, pour some oil over the top before sealing the lid. It will keep for a few months in the freezer. That’s it. Easy peasy. We often have it on pasta with shredded rotisserie chicken and mozarella cheese sprinkled in. But it’s also good on pizza. Delish!