HOMEMADE PESTO
It is one of the simplest recipes in the world, and one of the most satisfying and delicious as well. Homemade pesto — the deliciousness of herbs, garlic, cheese (or a vegan substitute), and it only takes the smallest drizzle to completely transform a dish and elevate it to irresistible!
INGREDIENTS
36 Basil Leaves or 1 bunch
1 bunch cilantro leaves, tops only
3-5 Cloves Garlic (the more the merrier!)
5 oz. Pine Nuts
½ -1 C Pecorino Cheese
1/3 -½ Cup. Olive Oil
In a food processor or blender, pulse the leaves with the garlic; add the pine nuts, pulse. Add cheese and pulse. Continue blending, and slowly add the olive oil until desired consistency. Top with a little olive oil to preserve from getting black. Freeze in small batches. To unfreeze put pesto container in warm water for 15 minutes.
Great over pasta, risotto, in sandwiches, on pizza, as a condiment or marinade for meat, fish, chicken… so many wonderful uses!
Variations:
Try substituting the cilantro with sage, arugula, or spinach.
Try substituting the pine nuts with pecans, walnuts, pumpkin, hemp, or sunflower seeds.
Try omitting the cheese and add nutritional yeast.
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