Aisha Foodista's Easy and Delicious Pesto Recipe

Photo: Aisha Foodista

Ingredients

4 cups fresh basil leaves (from about 3 large bunches)

1/2 cup olive oil

cup pine nuts

2 garlic cloves

1 teaspoon lemon zest

1 tablespoon fresh lemon juice

1/4 cup freshly grated Parmesan cheese

1/4 cup freshly grated pecorino Sardo or Parmesan cheese

1 teaspoon coarse kosher salt

Preparation

Combine first 6 ingredients in blender. Blend until paste forms, stopping often to push down basil. Add both cheeses and salt; blend until smooth. Transfer pesto into small bowl.

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About

By using a blender instead of a food processor the Pesto will be smoother.

This Pesto can be made 1 day in advance. When you store it, top it with 1/2 inch olive oil and place in the refrigerator.

You could also freeze it in ice cube trays and enjoy later.

If you want to use the Pesto as a sauce for pasta, then add 1/4 cup of pasta water to the sauce. Then add the cooked pasta. This will help the sauce adhere to the pasta.