Pesto is one of the culinary delights I discovered far too late in life and making a homemade pesto sauce became an goal after I discovered how much I enjoy the taste and the aroma of a well-made pesto.
Ingredient
- 8 oz extra virgin olive oil
- 4 oz fresh basil
- 1/3 cup freshly grated Parmigiano-Reggiano Cheese (you can also use Pecorino Romano or even mix the two or just use Romano)
- 4 garlic cloves
- 1/4 cup pine nuts (you may substitute walnuts, pistachios or almonds to save cost, but it will change the flavor)
- Fresh ground pepper and salt to your tastes
Instructions
- Preheat the oven to 425 degrees and toast the pinenuts for about 12 minutes. Be sure to watch them so you don’t burn them. Times may vary on this.
- In a skillet, heat 2 tbsp of olive oil over medium heat. Crush the garlic cloves and saute with the oil for 2 to 3 minutes.
- Add all the ingredients to your food processor or use a mortar and pestle (see image) and process until it forms a smooth paste, adding the remaining oil to reach a paste consistency. Note: mortar and pestle will give you a better flavor so invest in a set and see for yourself.
- It tastes best when used soon but can be refrigerated for up to a week. Enjoy your taste of Italy!
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