Basil Pesto

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!

Basil Pesto

• 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.

~✿♥✿~