Adapted from The Foodnetwork by Abby McKelvy for the Sacred Olive
- 2 cups packed fresh basil leaves
- 2 cloves garlic
- 1/4 cup pine nuts
- 2/3 cup The Sacred Olive Extra Virgin Olive Oil of your choice
- Kosher Salt and Black Pepper to taste–we start with 1/2 teaspoon salt and 1/2 teaspoon pepper
- 1/2 cup fresh grated Parmesan, Pecorino, or a combination of both
Makes approximately 1 cup
The key to making good pesto is to leave the ingredients coarse rather than blending them into a paste. That way there is a brighter flavor to each dish.
In a food processor or blender, add the basil, garlic, pine nuts and salt and pepper. Pulse for 1-2 seconds about 5 times. Add a 1/2 cup of the oil and pulse again, 1-2 seconds 5-8 times. At this point, if you are going to freeze the pesto, pour it into an airtight container and pour the rest of the oil over the top. It can be frozen for up to 3 months. When defrosted or if you are going to use immediately, add the remaining oil and pulse a few more times until combined. Pour into a dish and stir in the cheese.
This recipe can be doubled easily and frozen for a quick week night meal over pasta, veggies, or even on grilled cheese!