Pesto is one of those things that is just light-years better when it’s made fresh. I’ll use store-bought in a pinch, but there really is no substitute for homemade! The batch in these photos is special too! This is the first batch I ever made with my own basil that I started from seed and grew in my garden!
- 2 c packed fresh basil
- ½ c freshly shredded Parmiganio-Reggiano
- ½ c freshly shredded Pecorino-Romano cheese
- ¼ c pinenuts or walnuts
- 2 cloves garlic, halved
- ¼ t kosher salt
- ¼ t fresh cracked pepper
- ½ c extra virgin olive oil
Process all the ingredients except the oil in a food processor until smooth. With the processor running, pour the oil through the food chute in a slow, steady stream until well blended.
Note: fresh pesto can absolutely be frozen. You can use an ice cube tray, then dump the frozen cubes in a ziploc for freezer storage. I like to freeze pesto in small plastic containers, with plastic wrap on the surface under the lid. That way, it is better protected from freezer burn.