From late spring through fall, bunches of basil are easily found at local farmer’s markets. Get it while it’s fresh and buy extra to freeze your pesto for future use!
Ingredients:
- 2 cups packed fresh basil leaves
- 2 cloves garlic
- 1/4 cup pine nuts or walnuts
- 2/3 cup Olive-Me & Co. Arbequina, Basil, or Pesto Olive Oil (we use our Pesto olive oil for an extra punch of flavour!)
- Sea salt and black pepper, to taste
- 1/4 cup each of freshly grated Pecorino and Parmesan Cheese
Instructions:
- Combine the basil, garlic, and pine nuts in a food processor. Pulse until coarsely chopped.
- Add your cheeses and 1/2 cup of Olive-Me & Co. olive oil in a stream, process until fully incorporated and smooth. Season with salt and pepper.
- If using immediately, add the remaining oil and pulse until smooth.
- If freezing, transfer to an airtight container and drizzle remaining oil on top. Freeze for up to 3 months.
