Prep 10 mins
Cook 5 mins
A great, standard pesto recipe
- 4 cups basil leaves, well packed
- 4 cloves garlic, lightly crushed and peeled
- 1 cup pine nuts (or a combination of the two) or 1 cup walnuts (or a combination of the two)
- 1 1⁄2 cups freshly grated parmigiano-reggiano cheese (or a combination of the two) or 1 1⁄2 cups freshly grated pecorino cheese (or a combination of the two)
- 1 1⁄2 cups extra virgin olive oil
- salt and pepper
- Place basil leaves and garlic in food processor or blender and process until leaves are finely chopped.
- Add nuts and process until nuts are finely chopped.
- Add cheese and process until combined.
- With the machine running, add olive oil in a slow, steady stream.
- After the oil is incorporated, turn off the machine and add salt and pepper to taste.
- If not using immediately, store in an air-tight container with a thin coating of olive oil on top to keep the sauce from turning dark.
- Pesto will keep well in the refrigerator for a week or more.
- This recipe yields approximately 3-1/2 to 4 cups, and can be halved.
Pretty good! I found using some grated pecorino cheese and a little lime or lemon juice adds a bit more bite to the recipe. It needed about a half teaspoon of salt as well.
I doubled the recipe since I had tons of basil. Gave it to my friends..They are now placing orders for next year...Thanks for the great recipe.