Fresh Basil Pesto

Fresh pesto can be key when cooking pasta or pizza. When our basil plant began to flourish, out went the store-bought pesto and in came the homemade pesto. This recipe is super easy and full of flavor.


Ingredients:
2 cups packed fresh basil leaves
2 cloves garlic
1/4 cup pine nuts
2/3 cup extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper, to taste
1/2 cup freshly grated Pecorino cheese (optional)
Directions:
Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped.


Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper. If using immediately, add all the remaining oil and pulse until smooth.


Transfer the pesto to a large serving bowl and mix in the cheese.

If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese.

***I like to freeze mine in ice cube trays. After they are frozen I pop them into a ziploc bag for storage. On the rare occasion when you have leftover wine, pour it into an ice cube tray, freeze and then use next time you need some in a recipe.