Fresh basil and our just-pressed Leccino olive oil make for an absolutely fantastic pesto. I love how pesto comes together in the blink of an eye, and it is so versatile too! Try it as a traditional pasta pesto or on whole grain farro or whole grain rice; it’s also great over vegetables, such as sautéed zucchini or a medley, or even on top of a vegetable omelet. Makes about 3/4 cup.
- About 1 cup (semi-packed) fresh basil leaves
- 1-2 cloves garlic
- 1/4 cup freshly grated Parmigiano Reggiano
- 3 TBL of pine nuts
- 1/4 tsp or so each salt & pepper
- About 1/3 cup Sigona’s Fresh Press Leccino extra virgin olive oil
Directions: Place all ingredients, except the olive oil, in a food processor or blender. Turn on the processor to bring ingredients together for about 30 seconds, then drizzle in the olive oil, processing about 1 minute or until you get a good consistency (if you like your pesto sauce thicker, add a bit more cheese…if you want it thinner, add a bit more oil).
Use immediately or cover well and store in the fridge up to a week. It also freezes well.