Pesto is not just for pasta, this versatile condiment is also great in my Pesto Tuna Salad, as a sandwich spread and drizzled over mozzarella and tomatoes. Be sure to let me know how else you use a hit of fresh herbal flavor!
Makes 1 cup
¼ cup pine nuts
2 cups packed fresh basil
½ cup Garlic-Infused Olive Oil (see recipe)
½ cup Parmigiano-Reggiano or Pecorino Romano cheese
Freshly ground black pepper to taste
Special Equipment: Food processor or blender
- Toast pine nuts in a small skillet over low heat, stirring frequently and taking care not to burn (see picture below). Cool to room temperature.
- Add basil, garlic-infused olive oil, cheese, pine nuts, and a few turns of freshly ground black pepper to the food processor or blender. Blend until smooth.
- Taste and adjust seasonings as necessary.
- Transfer pesto to a container and if not using it immediately, squeeze fresh lemon juice on top. Lemon juice acts as a natural preservative to keep the pesto bright green.
Keeps refrigerated for 4 days. It also freezes well but will lose some of the bright, fresh flavor.