Seattle in summer leads to giddiness and joy – for Seattleites AND for the basil. Seriously, the basil could NOT be happier. This pesto recipe isn’t too oily and or too garlicy, and perfectly captures the fresh, summery taste of basil.
Pluck the leaves off of three cups loosely-packed basil. Whirl the basil leaves in a food processor with one clove of garlic and 1/4 cup of olive oil. After it’s whirled for 15 seconds, add 1/4 cup grated pecorino cheese and 1/3 cup toasted pine nuts.
BAM! It’s Pesto!
To preserve that summery feeling, pack basil into ice cube trays, cover with plastic and freeze overnight. (This makes six ice cubes worth.) Then store in freezer bags.
- 3 cups loosely packed fresh basil
- 1/3 cup pine nuts
- 1/4 cup shredded pecorino cheese
- 1/4 cup olive oil
- 1 clove garlic
- salt and pepper