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Pesto or, in extenso, pesto alla genovese, is a sauce originating in Genoa, the capital city of Liguria, Italy.
I plant basil every year and living in Florida, I can keep my herbs going year round. The basil seems to grow the faster and in abundance. I can’t use it up quick enough so I have found that making pesto is one of the quickest ways to make great use of this aroma herb!
Eat This With That
You can use pesto in so many dishes. One of my favorites is incorporating it with the delicate pasta, orzo. This recipe for Orzo Basil Pesto Dressing & Arugula Salad is simple, light, and delicious.
Prep Time: 5 minutes
Yields: 1 Cup
- 2 cups packed fresh organic basil leaves
- 2 cloves garlic
- 1/4 cup raw organic pine nuts
- 1/8 cup raw organic cashews
- 2/3 cup extra-virgin olive oil, divided
- Sea salt and freshly ground black pepper, to taste
- 1/2 cup freshly grated Pecorino
- Combine the basil, garlic, and pine nuts and cashews in a food processor and pulse until coarsely chopped.
- Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.
- If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.
- If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese.