Description
This homemade pesto recipe is a fresh and flavorful sauce made with toasted pine nuts and pistachios, fragrant basil, sharp Pecorino Romano cheese, garlic, olive oil, and a splash of lemon juice. Perfect for pasta, sandwiches, or as a dip, this easy-to-make pesto can be prepared quickly and stored for later use.
Ingredients
Scale
Nuts
- 1 tablespoon pine nuts
- 1 tablespoon pistachios
Fresh Ingredients
- 1 1/2 cups loosely packed fresh basil
- 2 garlic cloves
- a squeeze of fresh lemon juice
Others
- 1/3 cup extra virgin olive oil
- 1/3 cup grated Pecorino Romano (or Parmesan Cheese)
Instructions
- Toast Nuts: Heat a small pan over medium-high heat. Once hot, add the pine nuts and pistachios. Gently toast them for one to two minutes, stirring frequently to prevent burning. Remove the nuts from heat and let them cool slightly.
- Blend Ingredients: Combine the toasted pine nuts and pistachios, fresh basil, olive oil, grated Pecorino Romano cheese, garlic cloves, and a squeeze of fresh lemon juice in a food processor. Pulse to combine and then blend until the mixture is smooth and well pureed.
- Store Pesto: Transfer the pesto to an airtight container. Store in the refrigerator for up to three days or freeze it for up to three months to maintain freshness and flavor.
Notes
- For a nuttier flavor, lightly toast the nuts but watch carefully to avoid burning.
- Adjust the amount of garlic and lemon juice to your taste preference.
- Use freshly grated cheese for best texture and flavor.
- Pesto freezes well; portion it into ice cube trays for easy use.
- Stir pesto before using if it separates during storage.
