Basil Pesto
  • 4 cups washed, dried and packed fresh basil leaves
  • 4 - 5 cloves of garlic, roughly chopped
  • 1 cup pine nuts, lightly toasted
  • 1 cup extra-virgin olive oil, plus more to drizzle on top if freezing
  • 1 cup freshly grated Pecorino Romano cheese
  • Salt and pepper, to taste
  1. Pour pine nuts into a dry skillet, stirring frequently, toast nuts over low/medium heat until they are golden. Remove from heat and cool completely.
  2. Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Scraping down bowl once or twice.
  3. While the food processor is running, slowly add the olive oil in a small,steady stream.
  4. Adding the olive oil slowly, while the processor is running, will help it emulsify and keep the olive oil from separating.
  5. Occasionally stop to scrape down the sides of the food processor.
  6. Pulse until the pesto fairly smooth and well combined.
  7. Season with salt and pepper, to taste.
  8. If using immediately, add the grated Pecorino Romano cheese and stir by hand to combine
  9. If freezing, transfer pesto to air-tight container(s) and drizzle top(s) with olive oil.
  10. Freeze for up to 3 months.
  11. To use: thaw and stir in grated cheese.
  12. I divided mine into 3 containers, so when I thaw the pesto, I will stir in ⅓ of the grated cheese.
This recipe makes about 1 cup of pesto. If you don't want to freeze it, you could easily half the recipe.
Recipe by Older Mommy Still Yummy at