Prep Time: 5 minutes | Cook Time:
- 1 oz basil leaves (About 2 cups, packed)
- 2 cloves garlic, chopped
- 1/4 cup pine nuts
- 1/2 cup freshly grated Romano or Parmesan cheese
- 1/2 cup olive oil
- Salt and pepper, to taste
Process garlic and pine nuts in a blender or food processor. Pulse until coarsely chopped.
Add the cheese and process for about 30 seconds. Next add the basil and process to coarsely chop. Then add the oil and process until smooth. Add salt and pepper to taste.
Pesto can be made in large batches, then frozen. Simply transfer the pesto to a freezer-safe container, then top with a thin layer of olive oil. The oil will create a barrier and help prevent oxidization. Some find the taste is better when they add the cheese after it has been defrosted instead of before freezing. Try it out and see what works for you!