So easy to make. This is one of my favorites. And a great way to use all that beautiful basil from your garden.
Basil pesto, originated in Italy and is traditionally made with fresh basil leaves, garlic, pine nuts, Parmesan or Pecorino cheese, and extra-virgin olive oil. The ingredients are blended together to create a vibrant, aromatic sauce that can be used in a variety of dishes.
I also love it with toasted walnuts or pecans. A lovely and subtle difference.
Makes about a cup
3 large garlic cloves
½ cup nuts, toasted (pecans, walnuts or pinenuts)
2/3 cup Parmigiano Reggiano, finely grated
3 cups loosely packed fresh basil leaves
2/3 cup olive oil
Kosher salt and pepper to taste
In the bowl of a food processor, add all ingredients except the cheese and the olive oil and process until finely chopped. Add oil, blending until incorporated. Pour into a bowl and stir in the cheese until well blended.