2 cups fresh basil leaves, (can sub half the basil leaves with Italian parsley)
1/2 cup freshly grated Romano or Parmesan cheese (about 2 ounces)
1/2 cup extra virgin olive oil
1/3 cup pine nuts (can sub chopped walnuts)
3 cloves garlic, minced (about 1 tablespoon)
1/4 teaspoon salt, or more to taste
1/8 teaspoon freshly ground black pepper, or more to taste
pasta of your choice (I used Orecchiette)
Place the basil leaves and pine nuts into the bowl of a food processor and pulse several times. Add the garlic and Parmesan or Romano cheese and pulse several times more. Scrape down the sides of the food processor with a rubber spatula.
While the food processor is running, slowly add the olive oil in a steady small stream. Adding the olive oil slowly while the processor is running will help it emulsify and help keep the olive oil from separating. Occasionally, stop to scrape down the sides of the food processor.
Add salt and freshly ground black pepper to taste.
Cook the pasta in a large pot of boiling water until done. Drain, Toss the pesto with the pasta and serve.
Really easy to make, but rich and full of flavor!!! Good hot or cold.
Pesto is not just for pasta, from sides to appetizers, pesto is a versatile sauce that is easily enjoyed in or on many different dishes. Try it over baked potatoes, for caprese salad, spread over crackers or toasted slices of bread.