I love pesto. It is one of my favorite flavor profiles— not only in Italian cooking, but— of all cuisines. It’s fresh tasting and clean. But it’s also light and extremely versatile.
I keep pesto portioned into small batches in the freezer. It thaws quickly and is perfect for a quick supper. Just place the pesto in a bowl and add a little extra virgin olive oil. Remove your favorite noodle from the boiling water and toss in the pesto. Finish with some grated pecorino and call it dinner.
⅓ cup Toasted pine nuts or almonds
2 cups Fresh basil leaves (2 oz. by weight)
1 Tbsp Minced garlic
pinch Kosher salt
¼ cup Grated Parmigiano Reggiano cheese
3 Tbsp Grated Pecorino Romano cheese
½ cup Extra virgin olive oil
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Combine nuts, basil, garlic and salt in a food processor. Slowly add olive oil.