Ingredients you will need:
- 2 cups packed basil leaves
- 2 cloves garlic
- 1/4 c toasted pine nuts
- 2/3 c Lemon Extra Virgin Olive Oil
- 1/2 c pecorino romano cheese
- kosher salt & pepper to taste
Pile all the ingredients except Lemon Extra Virgin Olive Oil into your food processor and pulse it a few times. Slowly add the oil and whip up until it has a nice consistency. If you are freezing this, pour some oil over the top before sealing the lid. It will keep for a few months in the freezer. That’s it!
We enjoyed our pesto spread on top of chicken breasts with fresh tomato slices and a dusting of mozzarella cheese. Simply bake your chicken at 450 for 20-25 minutes, then place it over a bed of jasmine rice.
Pesto is also delicious with pasta, as a spread on fresh homemade bread and, of course, it’s also good on pizza. Delish!