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!