Fresh Basil Pesto by Food Network Kitchen
This is delicious! We had a basil plant that went a bit crazy so I made two types of pesto - one with pine nuts and the other substituted with shaved almonds and sunflower seeds.
Ingredients:
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2 cups packed fresh basil leaves
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2 cloves garlic
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1/4 cup pine nuts [or shaved almonds and sunflower seeds]
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2/3 cup extra-virgin olive oil, divided
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Kosher salt and freshly ground black pepper, to taste
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1/2 cup freshly grated Pecorino cheese
Method:
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.
