Basil Pesto
1/2 cup toasted pine nuts
4 cups lightly packed fresh basil leaves (2 ounces)
2 garlic cloves, coarsely chopped
1/2 cup Pecorino or Parmesan cheese (I use Pecorino.)
1/2 cup extra-virgin olive oil
Coarse salt and ground pepper
Preheat oven to 350°. Spread nuts evenly on a rimmed baking sheet; toast in oven until golden and fragrant, tossing once, 8 to 10 minutes. Let cool completely. (I buy them pre-toasted at Albertson’s)
In a food processor, combine nuts, basil, and garlic. Process until nuts are finely chopped. With machine running, pour oil in a steady stream through the feed tube; process until smooth. Season with salt and pepper to taste.
I like to stir it into bowtie pasta with cooked peas. Serve it chilled. Soooo good.
