Description
Herby. Simple. Saucy. Slather this basil pesto on a meaty sandwich or add to your favorite pasta. This piney Romano basil pesto will surely impress your guests and have your family wanting it on the reg. One batch can be used on one pound of pasta or slathered on top of tens of sandwiches!
Ingredients
Scale
- 1/2 c. pine nuts
- 1/2 c. Romano cheese, freshly grated
- 3 cloves garlic
- 1/2 c. extra virgin olive oil
- 2–3 pinches of pink Himalayan salt
Instructions
- Place garlic cloves in a food processor and pulse until minced.
- Scrape down the sides of the bowl and place the basil, pine nuts, Romano cheese, and salt inside.
- Process the ingredients together on low-medium speed while adding in the olive oil in a steady stream.
- Scrape down sides of bowl and process until smooth.
- Mix in pasta or slather on your favorite sandwich.
Notes
Storage and Future Use
- To store the pesto and ensure it stays fresh, place each batch into a Ziploc freezer bag, date it and freeze.
- To use in another recipe, break off a frozen chunk of it or use the whole bag by thawing it in warm water while still in the bag. Once thawed, add to pasta or use in another dish.
- If adding it to pasta, add a 1/4 cup of the pasta water thin the sauce so it is even distributed across all the pasta. This creates a less oily pasta and allows you to fully taste the sauce without being over powered by extra olive oil.
- Category: Sauce
- Method: Food Processor
- Cuisine: Italian
Keywords: Italian, sauce, basil, pesto, Reggiano, food processor, simple, quick, easy