Basil Pesto #Recipe
Recipe type: Sauce, Pasta
Cuisine: Italian
  • 2 cups fresh basil leaves, packed tightly
  • 3 to 4 cloves garlic, peeled
  • ¼ cup pine nuts
  • ½ cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper, to taste
  • ½ cup freshly grated Pecorino Romano cheese
  1. Place the basil, the garlic, and the pine nuts in a food processor and pulse until coarsely chopped.
  2. With the processor running, slowly add the olive oil and process until fully incorporated and smooth.
  3. Season with salt and pepper.
  4. If using immediately, slowly add roughly another ¼ of olive oil oil, pulsing until smooth. Transfer to a large serving bowl and thoroughly mix in the grated Romano cheese.
  5. If freezing the pesto, place in an air-tight container and drizzle roughly ¼ cup of olive oil over the top.
You can freeze this pesto for up to 3 months. When ready to use, thaw it and stir in the grated Romano cheese.

You can also substitute pecans or walnuts for the pine nuts. However, in my experience, you should serve it right away if you use pecans. Pecans tend to soften to much when you freeze them in pesto.
Recipe by The Catholic Foodie at