Homemade Pesto

• 4 cups Fresh Basil Leaves
• 1/2 cups Olive Oil
• 13 cups Pine Nuts, Toasted
• 2 cloves Garlic
• 1/4 cups Freshly Grated Parmesan Cheese
• 1/4 cups Freshly Grated Pecorino Sardo, Or Replace With Extra Parmesan Cheese
• 1 teaspoon Sea Salt

1. Combine basil, oil, toasted pine nuts, and garlic in a blender.
2. Or, if you want to kick it old school, use a mortar and pestle.
3. Blend away until a paste is formed, occasionally stopping the blade to push the basil down.
4. Add both cheeses and sea salt, and blend again until you get a nice and smooth.
5. Transfer to a bowl.
6. For an even smoother texture, top with 1/2 inch olive oil and chill.
7. This will resemble the pesto you buy in a jar at the supermarket.
8. I went for a bit of a crunchier texture here and skipped adding that extra oil.
9. Note: I coarsely chopped my toasted pine nuts, rather than putting them in the blender.
10. I like extra crunch!
11. Play around and find what tickles your fancy.

fresh basil, olive oil, nuts, garlic, freshly grated parmesan cheese, freshly grated, salt

Taken from tastykitchen.com/recipes/homemade-ingredients/homemade-pesto/ (may not work)