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Fresh Basil Pesto

Ingredients

  • 5 cups packed basil leaves, stems and flowers discarded
  • 2 cloves fresh garlic, peeled and chopped
  • 1 tablespoon pine nuts or walnuts (optional)
  • ¼ teaspoon sea salt
  • ½ cup Jovial 100% Organic Extra Virgin Olive Oil
  • ½ cup grated Pecorino Romano cheese
  • ¼ cup grated Parmigiano Reggiano cheese
Organic Extra Virgin Olive Oil, 1L

Organic Extra Virgin Olive Oil, 1L

$36.99

Instructions

  1. Place the basil in a food processor. Add garlic, nuts, and salt. Pulse to chop the leaves.
  2. With the motor running, slowly pour the oil into the bowl through the feed tube and process until as fine as possible.
  3. Scrape the sides of the bowl with a spatula. Add the cheeses and pulse a few times to combine. (If you like a creamier pesto, you may also add a few tablespoons of butter along with the oil.)
  4. Store in a sealed glass container, topped off with extra virgin olive oil.
  5. When preparing pasta, add the desired amount of pesto to the serving bowl. When the pasta is halfway through the cooking time, add a few tablespoons of the hot cooking water to the bowl to warm and thin the pesto before mixing in the pasta.

 

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Fresh Basil Pesto