Basil Pesto….I enjoyed this very much. You can have it with bread, pasta or even roast chicken and more!
Make a batch that could last you a week refrigerated and its more cost effective and tastier than those off the shelves.
INGREDIENTS
4 cups fresh basil
1/2 cup grated pecorino cheese (freshly grated)
2 cloves garlic
1 teaspoon lemon zest
1/3 cup toasted pine nuts
2 teaspoons lemon juice
½ cup olive oil (or adjust accordingly)
INSTRUCTIONS
1. Add the basil leaves, pecorino cheese, garlic, lemon zest, pine nuts, lemon juice and, to a blender or food processor.
2. Blend continuously until the ingredients start to breakdown. If you prefer a more coarse pesto, use the pulse setting.
3. Stream in the olive oil and allow the ingredients to emulsify with the oil. You want to continue processing until the oil is combined with the basil and your other ingredients.
4. Taste the pesto, add additional garlic or pecorino to your preference.
* Store the pesto in a small air tight container. Top is up w olive oil before closing it. Homemade pesto can be stored in the refrigerator for up to 1 week.