Homemade Fresh Basil Pesto

As the garden bursts with vibrant basil leaves, I’m excited to share one of my all-time favorite recipes. Whether you drizzle it over pasta, use it as a dip, or spread it on your favorite sandwich, this pesto adds a burst of freshness to every bite. With just a handful of simple ingredients, it’s the taste of sunshine in a jar. You have a versatile, aromatic pesto ready to elevate your culinary creations! 🍃

INGREDIENTS
70 g (appx. 2 1/2 – 3 cups), small, basil leaves
1 fresh garlic clove, smashed and roughly chopped
3 tbsp. Toasted pine nuts
1/2 cup olive oil, divided, plus more as needed
8 tbsp. (packed) grated Pecorino cheese (avoid is freezing for later)
Pinch fine sea salt
Fresh pepper

INSTRUCTIONS

1. Add the garlic, pine nuts and 2 tbsp. of oil to the food processor. Pulse a few times until minced. Scrape down the sides of the bowl.
2. Add the basil leaves and another 2 tbsp. of oil. Pulse until finely chopped. Add the cheeses.
3. With the machine running, slowly stream in the rest of the olive oil and blend until creamy. Scrape the pesto into a bowl.
4. Taste, and adjust seasoning with salt (if needed). Stir in more olive oil to loosen the texture (if needed). It shouldn’t look like a thick glob.
5. To store: transfer pesto to a small jar. Top with a layer of olive oil to prevent browning. Refrigerate until ready to use. It should last up to 1 week. Or freeze for later use.
6. Note: if serving pesto with pasta, thin the pesto with a little bit of the pasta cooking water first. Otherwise, it won’t coat the pasta correctly- it will be too thick.