Follow these steps for perfect results
basil leaves
packed
garlic
pine nuts
extra-virgin olive oil
Pecorino Romano cheese
grated
kosher salt
black pepper
freshly ground
Combine basil, garlic, and pine nuts in a food processor or blender.
Pulse until coarsely chopped.
Add olive oil.
Process until completely smooth.
Transfer pesto to a large serving bowl.
Stir in Pecorino Romano cheese. (If freezing skip this step)
If freezing, transfer to an air-tight container.
Freeze for up to 3 months.
Stir in cheese once thawed.
Expert advice for the best results
For a smoother pesto, blanch the basil leaves for a few seconds before blending.
Adjust the amount of garlic to your preference.
Toast the pine nuts for a more intense flavor.
Everything you need to know before you start
5 minutes
Can be made ahead and stored in the refrigerator for up to 3 days.
Serve in a small bowl, drizzled over pasta, or spread on bread.
Serve with pasta, grilled chicken, or vegetables.
Use as a spread for sandwiches or wraps.
The acidity cuts through the richness of the pesto.
Discover the story behind this recipe
A staple of Ligurian cuisine, often associated with summer and fresh ingredients.
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