Pesto

Tips & Tricks:

• 🔪 Skip steps with knife if you completed the prep ideas!
• 🍃 Use spinach instead of basil, or a mixture of the two.
• 🥜 Already have almonds, peanuts, walnuts, or sunflowers seeds? Use those in place of the pine nuts.
• 🚨Check out the Leftover Alert at the end of this recipe.

Ingredients:

• 2 cups packed fresh basil leaves (about 4 oz)
• 2 cloves garlic
• 1/4 cup pine nuts
• A squeeze or two of lemon (optional)
• 2/3 cup extra-virgin olive oil, divided
• Kosher salt and freshly ground black pepper, to taste
• 1/2 cup freshly grated Pecorino cheese

Directions:

1. Combine the basil, garlic, and pine nuts in a food processor or blender and pulse until coarsely chopped.
2. Add the oil (preferably slowly) and process until fully incorporated and smooth.
3. Add the cheese and pulse until just combined.
4. Taste and season with salt, pepper, and a squeeze or two of lemon.
5. Store in an airtight container in the refrigerator for up to a week or freeze for up to 3 months.
6. Stir well before serving.

🚨Leftover Alert

1. Use any extra pesto to make Pesto Vinaigrette.
2. Pesto is also great to drizzle over eggs, spread on sandwiches, mix into soup, drizzle on roasted veggies, dip for fresh veggies or bread, steak sauce, and a million other uses!