Pesto

 Posting here so I can easily find it again.

• 2 cups fresh basil leaves, packed (can sub half the basil leaves with baby spinach)

• 1/2 cup freshly grated Romano or Parmesan cheese (about 2-3 ounces)

• 1/2 cup extra virgin olive oil

• 1/3 cup pine nuts 

• 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


Pulse the basil and nuts in the food processor.

Add garlic and cheese.

Drizzle in olive oil. Finish with salt and pepper.

It made enough for the pesto Cavatappi recipe with a little left over. 

If you want to freeze the pesto, omit the cheese (it doesn't freeze well). Line an ice cube tray with plastic wrap, and fill each cube with the pesto sauce. Freeze and then remove from the ice tray and store in a freezer safe, zip-top bag. When you want to use it, defrost and add the grated Parmesan or Romano.