A favorite in our house - Pesto
July 25th, 2022
Recipe of the Week:
4 cups fresh basil leaves (no stems)
1/2 cup pine nuts (traditional), cashews or walnuts
2 - 4 large cloves garlic ( more is better as far as I am concerned)
1 to 1.5 cup extra-virgin olive oil
1 cup freshly grated pecorino romano or parmesan cheese
salt and pepper to taste preference
In a food processor, combine and grind leaves, nuts, garlic while drizzling in olive oil. Add the cheese and complete grinding to desired thickness. More Olive oil will make it thinner.
Save in fridge. After each use, put a small layer of olive oil on it to prevent oxidation.
I love spreading it on a slice of crusty bread (GF for me) and then putting a fried egg on top.