Pesto
I love the first harvest of my Italian Genovese basil. It is a perfect time to make Pesto. Genovese basil is a sweet basil. It is the essential ingredient in basil pesto, but it is also wonderful in sauces, on pizzas, and any other recipe calling for basil.
What you will need for this recipe:
Pine Nuts
Garlic Cloves
Freshly Ground Black Pepper
Kosher Salt
Lemon Juice
Genovese Basil Leaves, washed and dried
Extra Virgin Olive Oil
Pecorino Romano Cheese
Parmesan Cheese
How to make this recipe:
In a food processor, add the pine nuts, garlic clove, kosher salt, freshly ground black pepper and lemon juice. Pulse until finely chopped.
Add the washed and dried basil leaves. Pulse until combined.
Drizzle in the olive oil until everything is incorporated.
Add the Pecorino Romano and Parmesan cheese. Pulse to combine.
Taste and adjust as needed.
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Pesto
Equipment
- 1 Food Processor
Ingredients
- 1/2 cup pine nuts
- 1 clove garlic, large
- 1 clove garlic, small
- 1/2 tsp freshly ground black pepper
- 1/4 tsp kosher salt
- 1 lemon, juice only
- 2 1/2 cups fresh Genovese basil leaves washed and dried
- 1/4 to 1/2 cup olive oil extra virgin
- 1/4 cup Pecorino Romano
- 1/4 cup Parmesan Cheese
Instructions
- In a food processor, add the pine nuts, garlic cloves, freshly ground black pepper, kosher salt, and lemon juice.
- Pulse until finely chopped.
- Add the washed and dried basil leaves
- Pulse until combined.
- Drizzle in the olive oil until everything is incorporated.
- Add the Pecorino Romano and Parmesan cheese
- Pulse to combine.
- Taste and adjust as needed.
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