Pesto
3 cups packed basil leaves
5 tablespoons pine nuts
4 cloves of garlic
1 tablespoon kosher salt
1 cup Parmigiano-Reggiano grated cheese
1/4 cup Pecorino Romano grated cheese
1 cup extra virgin olive oil
5 tablespoons softened butter
5 tablespoons pine nuts
4 cloves of garlic
1 tablespoon kosher salt
1 cup Parmigiano-Reggiano grated cheese
1/4 cup Pecorino Romano grated cheese
1 cup extra virgin olive oil
5 tablespoons softened butter
1. Use a blender to mix basil, pine nuts, garlic and salt.
2. Add the cheeses.
3. Slowly incorporate the olive oil into the blender.
4. Add the butter.
Use the fresh pesto on pasta, sandwiches, salads and so much more! Enjoy!!!
Chef Tip:
The pesto can be frozen. We use freezer bags lining ramekins. Fill the freezer bag to the desired level. Place level in the freezer overnight. The next day, remove the bag from the ramekin and seal the bag, returning the bag to the freezer.