Homemade Basil Pesto
 
 
Yield: About 1¼ cups
Ingredients
  • 4 cups fresh basil
  • ½ cup grated Parmesan or pecorino cheese
  • ⅓ cup toasted pine nuts
  • 1 garlic clove
  • ½ teaspoon salt
  • ½ cup extra virgin olive oil
Directions
  1. In a food processor, pulse together the basil, pine nuts, garlic, salt and pecorino until finely chopped. Add the olive oil and pulse until smooth. Use immediately or store in the fridge in an airtight container for a week. My favorite way to freeze is in a small freezer bag. I lay it flat to freeze; then it doesn’t take up much space in the freezer and it’s easy to break off a piece when you need it.
Recipe by Lemon & Mocha at http://www.lemonandmocha.com/2018/08/20/homemade-basil-pesto/