Pesto is wonderful on pasta, rice, chicken and most meat.  Its fresh and can last a long time.  You can experiment with different nuts in place of pine nuts but I would suggesting toasting for the best flavour.


4 cups fresh basil leaves (from about 3 large bunches)
1/4 cup olive oil
1/3 cup pine nuts (toasted)
2 garlic cloves
1/4 cup freshly grated Parmesan cheese
1/4 cup freshly grated pecorino (or more parm)
1 t. lemon zest
1 teaspoon kosher salt (taste first to see if you need it as cheese is salty)

Toast pine nuts (I do this in the microwave for 2 minutes, stopping after each minute to rearrange nuts). Combine first 4 ingredients in blender. Blend until smooth paste forms, stopping often to push down basil. Add both cheeses and salt (if needed); blend until smooth. Transfer to small bowl. (Can be made 1 day ahead. Top with 1/2-inch olive oil and chill.)

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