Pesto Sauce


    • 2 cups packed fresh basil leaves (or kale, chives, garlic scapes, etc.)
    • 2 cloves garlic
    • 1/4 cup pine nuts (or nut of your choice – walnuts and almonds also work well)
    • 1/2 cup extra-virgin olive oil, divided
    • Kosher salt and freshly ground black pepper, to taste
    • 1/2 cup freshly grated Pecorino cheese


  1. Pulse basil, garlic, and pine nuts in a food processor until coarsely chopped. Add the olive oil and process until fully incorporated and smooth. Season with salt and pepper.  Add cheese.
  2. If freezing, transfer to an air-tight container or ice cube trays to use at your convenience.  Thaw and add cheese.


Leah Beckett