One of my favorite sauces I enjoy is pesto. I love it with pasta and I love it as a spread on bread. Even though the recipe below has basil, you can substitute the basil with something else, like mint, cilantro, or spinach.
Making a Batch of Pesto
- 2 cups fresh basil leaves
- 2 cloves of garlic
- 2/3 cup olive oil
- 1/4 cup pine nuts
- 1/2 cup freshly grated Pecorino cheese
- Salt and pepper
Basically all you have to do next is toss the basil, garlic, and pine nuts into the food processor until chopped. Add about half of your olive oil and process until smooth. Season with salt and pepper.
If you’re using the best immediate, then you add the rest of the olive oil and process. Transfer the mix to a bowl and mix in the cheese.
If you’re freezing for use much later, then transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. When you thaw, stir in the cheese.
If you’re looking for ideas on how to use a batch of pesto here are a few recipes and not all of these involve pasta:
- Pesto Mashed Potatoes
- Pesto Stuffed Hamburgers
- Pesto Salmon Fettuccine
- Pumpkin Soup with Cilantro Pesto
How about you – what are some of your favorites dish that you use basil pesto?