Basil Pesto Sauce

By LisaMK

This recipe is from John Williams, winemaker extraordinaire of Frogs Leap Vineyard in Napa Valley. I've made a slight modification.

Ingredients

• 4 cups basil packed
• 1/2 cup evoo
• 1/2 cup parmesan cheese
• 1/4 cup pine nuts
• 3 tbs pecorino (if don't have, just increase parmesan cheese amounts accordingly)
• 2 cloves garlic, minced
• 1 tsp herbs de provence
• sea salt (fleur de sel is best)

Preparation

Step 1

Combine basil, pine nuts and garlic in food processor and pulse until mixture is coarse. Slowly add the evoo and process until smooth mixture. Add the herbs de provence, sea salt and cheese and pulse to combine. Enjoy!