Ever since the Mister started our mini-garden, we’ve had a whole bunch of basil readily available to us – except maybe this winter, when most of them didn’t survive 😅. But anyway, we’ve already had 2 jars of homemade pesto that we use for pastas and pizzas – and oh, we do love our pizza! The recipe below is inspired by GialloZafferano’s recipe:
- 2 cups fresh basil leaves
- ½ cup extra virgin olive oil
- ½ cup grated parmesan cheese
- ¼ cup grated pecorino cheese (if unavailable, just add more parmesan cheese)
- 1-2 tbsps. pine nuts (can substitute with either cashew or macadamia nuts)
- 1 clove garlic (you can add more if you want more garlic flavour)
- Salt and pepper to taste
For this recipe, can either 1.) pound and grind the ingredients using a mortar and pestle, or 2.) use a food processor.
- Toast the nuts in a pan and set aside.
- Pound (or chop) the garlic.
- Add the basil leaves, salt, and pepper, and finely pound/chop.
- Add the toasted nuts and pound/chop until the mixture becomes creamy.
- Gradually add the cheese(s) and stir.
- Add the olive oil and mix until all ingredients are incorporated.
- Store in a glass jar and place in the fridge.
- Make sure that the pesto is covered in oil when you store it so that it lasts longer. Add more olive oil on top, if needed.