Anita best Basil Pesto

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3 cups of fresh Basil leaves

1/3 cup pine nuts

4 to 5 cloves of garlic

3/4 cup of Pecorino Romano cheese or Parmesan

3/4 cup Extra Virgin Olive Oil + 1 extra Tablespoon

1/2 teaspoon sea salt

1/3 teaspoon freshly ground black pepper

Preparationpesto ingredients

  1. Place garlic and pine nuts in a food processor and pulse until finely chopped.
  2. Add basil leaves, olive oil and process until a smooth paste has formed.
  3. Seasoned with salt and pepper. Mix in the grated cheese.
  4. Transfer to a glass airtight jar. Drizzle the 1  extra Tablespoon of olive oil over the top.
  5. Place in refrigerator or you can freeze it into ice cubes container and use portions as needed.