There’s nothing quite like a spring pesto. Spring has sprung and I’m tossing out the heavy cream sauces for something light. Pesto makes an easy and delicious addition to any meal.
- 4 cups of fresh basil leaves
- 1/3 cup of pine nuts
- 2 garlic cloves
- 1/3 cup of grated Pecorino
- 1 teaspoon of coarse kosher salt
- 1/2 cup of olive oil
To make, combine in your CUISINART food processor 4 cups of fresh basil leaves, 1/3 cup of pine nuts, and 2 garlic cloves. Drizzle in 1/2 cup of olive oil and pulse until a paste forms, you may need to periodically push the sides down. Add in 1/2 cup of freshly grated Parmesan cheese, 1/3 cup of grated Pecorino and 1 teaspoon of coarse kosher salt. Pulse until smooth. Transfer to an air-tight container and top with olive oil to preserve. Freeze up to three months. This goes great on toast, in pasta, or served with fish or steak.