I have to admit that I’m a little lazy when it comes to pesto, I always have a jar in my pantry or fridge. But it really is easy to make. Try this Quick and Easy Homemade Pesto Sauce recipe. This is is a great way to use the bumper crop of basil I always seem to have in the summer.
Quick and Easy Homemade Pesto
- 2 cups packed fresh basil leaves
- 2 cloves garlic
- 1/4 cup pine nuts you can substitute walnuts, if you've run out of pine nuts
- 2/3 cup extra-virgin olive oil
- Fresh ground sea salt and freshly ground black pepper to taste
- 1/2 cup freshly grated Pecorino cheese
Place basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Slowly add the oil and process until fully well blended and smooth.
Season with salt and pepper.
In a large bowl stir in cheese, until well distributed.
If you want to freeze the pesto sauce, only use 1/2 cup of olive oil while processing and DO NOT add the cheese. Place pesto sauce in an airtight freezer-safe container and top with the remaining oil. Pesto can be kept frozen for about 3 months.
When ready to use thaw the pesto in the refrigerator and just before serving stir in cheese.
That's it. Super easy, right? Enjoy over hot pasta, on a turkey sandwich, Stir a couple of tablespoons into your red sauce for added depth of flavor, the possibilities are endless.
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