Basil Pesto

There’s nothing quite like the aroma of fresh basil growing in your garden. Basil dresses up any dish with its distinct flavor and bright, fresh color.  Beyond its colorful charisma, basil is a vitamin K and antioxidant powerhouse in dishes.  One of my favorite recipes to make with fresh basil is the ever-versatile pesto.  Pesto is not just a pasta companion – use it as a dip for veggies, a lively dressing for salads, a saucy accomplice for grilled proteins, or an eye-catching spread for sandwiches.  Share with us how you harness the magic of pesto in your favorite recipes!

Ingredients

Makes 12 servings

2 cups (46 g) packed fresh basil leaves (washed and blotted dry)

2 cloves of garlic, peeled

¼ cup (35 g) raw pine nuts

⅔ cup (142 g) extra-virgin olive oil

½ cup (45 g) freshly grated Pecorino romano cheese

Sea salt (to taste)

Ground black pepper (to taste)

Instructions:

1. Preheat the oven to 350°
2. Arrange the pine nuts in a single layer on a baking sheet.
3. Toast for 5-10 minutes in the oven, until just turning golden brown.
4. Add basil, garlic, toasted pine nuts, and olive oil to a blender and pulse until smooth.
5. Transfer the pesto to a large mixing bowl.
6. Stir in the cheese.
7. Best if served fresh.
8. Store leftover pesto in the refrigerator for 3-5 days.