Homemade Pesto - Totally Worth It
I found a simple recipe that seemed to have all the right ingredients and literally gave it a whirl... in my food processor. I bought all the ingredients at Nino's - some fresh basil leaves, pine nuts and parmesan/romano cheese (didn't see the pecorino specifically).
This was simple and delicious and puts all those jars of pesto I've purchased at the store to shame. I don't think I can eat those anymore. This made extra so that I could use it for 4 or 5 meals and the pesto can be used to brighten up so many dishes.
I used it for pasta and shrimp, then also for a grilled cheese and tomato sandwich, more pesto pasta with chicken, and also for an awesome sandwich for The Husband and friend to go fishing with. Check out this recipe and try it if you love pesto! It's easy and fantastic.
Homemade Basil Pesto
As seen here on foodnetwork.com2 cups packed fresh basil leaves
2 cloves garlic
1/4 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 cheese (see Cook's Note)
Directions
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.
** I didn't use it immediately OR freeze it and it's still tasting fresh. It's been in my fridge for a few weeks and didn't even get dark and discolored or anything like that.
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