Basil Pesto

By cortanez

Ingredients

• 2 cups packed fresh basil leaves
• 3 cloves garlic
• 1/2 cup pine nuts
• 2/3 cup extra-virgin olive oil, divided
• Kosher salt and freshly ground black pepper, to taste
• 1/2 cup freshly grated Pecorino or Parmesan cheese

Details

Servings 1
Preparation time 5mins
Adapted from foodnetwork.com

Preparation

Step 1

Combine the garlic and pine nuts in a food processor and pulse until coarsely chopped. Add the basil leaves and 1/2 cup of the oil and process until fully incorporated and smooth. Add the cheese and puree for a minute. Season with salt and pepper.

If using immediately, add all the remaining oil and pulse until smooth. If saving for future use, store the pesto in the refrigerator or freezer in an air-tight container with the remaining olive oil on top or place plastic wrap directly on top with the air pressed out. Freeze for up to 3 months.

To clean basil, remove the leaves, swirl them in a bowl of water, and then spin them very dry in a salad spinner. Store them in a closed plastic bag with a slightly damp paper towel. As long as the leaves are dry they will stay green for several days.