Home made pesto is the way to go – and its SUPER easy! Just make sure that you have a good glug of olive oil covering it so that the colour does not turn.
2 cups packed fresh basil leaves
2 cloves garlic
1/4 cup pine nuts
2/3 cup extra-virgin olive oil, divided
Sea salt and freshly ground black pepper, to taste
1/2 cup freshly grated Pecorino cheese
– Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.
– If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.
– If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese.
This recipe is from the food network. It’s a great one!