I have to admit, it has taken me a while to develop a love affair with pesto sauce. I had no idea why I didn’t love it because basil is one of my most favorite herbs on the entire planet. I love basil in all forms so why not pesto? Little did I know it was because I am not the biggest fan of pine nuts and most pesto recipes call for pine nuts. Ah ha! It’s amazing what a little research does.
So now I will share my personal recipe for pesto which is obviously without pine nuts. Some people like to use cashews instead, but for me – I am but a simple woman. I want no nuts in my pesto. LOL
This recipe is simple and takes less than 5 minutes to make. All you need are the ingredients below and a small blender or food processor (like a Magic Bullet or something similar.)
Enjoy on pasta (yummmm), fish dishes or chicken. Pesto sauce also makes a great dip for warm breads. If you like your pesto sauce a bit thinner, simply add a bit more olive oil. Enjoy!
* This pesto can be stored in your fridge for up to 5 days.
• 2 cups packed fresh basil leaves (FRESH – not dried)
• 3 cloves garlic
• 1 cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper, to taste
• 1/2 cup freshly grated Pecorino cheese
Combine the fresh basil, garlic and olive oil in a food processor and process until smooth. Season with salt and pepper.
Transfer the pesto to a large serving bowl and mix in the grated cheese.
(Do not mix in the cheese on the portions you plan on storing. Only add the cheese to the portion you plan on eating immediately. This keeps things fresh and flavorful).