2tablespoonsfreshly grated Pecorino Romano added before serving.
3tablespoonsbutterroom temperature
Instructions
Briefly soak and wash the basil in cold water, and gently pat it thoroughly DRY with paper towels.If you want to preserve the green color as much as possible, blanch the basil leaves by dunking them quickly in boiling water for 30 seconds, then plunging in ice water before drying.
2 cups tightly packed basil leaves
Put the basil, olive oil, pine nuts, chopped garlic, and an ample pinch of salt in the processor bowl, and process to a uniform, creamy consistency.
½ cup olive oil, 3 tablespoons pine nuts, 2 garlic cloves, salt to taste
If you are making the pesto for the freezer cover it at this point with a layer of olive oil and do not add the cheese and butter.The cheese and butter will be added when it is thawed and before serving.
When ready to use pesto in your meal, first thaw it out. Transfer to a bowl, and mix in the two grated cheeses by hand. When the cheese has been thoroughly mixed in with the other ingredients, mix in the softened butter, distributing it uniformly into the sauce.
½ cup freshly grated Parmesan, 3 tablespoons butter, 2 tablespoons freshly grated Pecorino Romano added before serving.
Notes
Can Pesto fit into a low carb, slow carb or keto diet? See this post to learn more about the similarities and differences between Low Carb, Slow Carb and Keto diets.**Want more like this? Subscribe to our Sunday newsletter to get recipes, gardening guides and diet help. Let’s go from Inspiration to Done!