Pesto is always made to taste, based on the ingredients at hand. So adjust the ingredients to your taste. Serve with pasta, or over baked potatoes, or spread over toasted baguette slices (as shown in the photo).
2 cups fresh basil leaves, packed
1/2 cup freshly grated Romano cheese (or Parmesan)
1/2 cup extra virgin olive oil
1/3 cup pine nuts or walnuts
3 medium sized garlic cloves, minced
Salt and freshly ground black pepper to taste
- If you are using walnuts and they are not already chopped, pulse them a few times in a food processor. (I also toasted the nuts for 5-6 minutes and let them cool)
- Combine the basil in with the nuts, pulse a few times more. Add the garlic, pulse a few times more.
- Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula.
- Add the grated Romano cheese and pulse again until blended.
- Add a pinch of salt and freshly ground black pepper to taste.
Note: If you want to freeze the pesto you make, omit the cheese (it doesn’t freeze well). Line an ice cube tray with plastic wrap, and fill each pocket with the pesto. Freeze and then remove from the ice tray and store in a freezer bag. When you want to use, defrost and add in grated Parmesan or Romano.
Source: Simply Recipes
