Ingredients
Units Scale
- 1 bunch basil, about 1 C or more leaves
- 1 bunch cilantro leaves, small amount of stems are good
- 3 or more Fresh Garlic cloves (the more the merrier!)
- 1/2 c Pine Nuts (other nut or seed options: hemp seeds, pumpkin seeds, pecan, walnuts)
- 1/2 –1 C Pecorino Cheese (sheep) ( alternative vegan parm)
- 1/3 –1/2 cup. Olive Oil
Instructions
- Pulse the leaves with the garlic
- Add the pine nuts, pulse.
- Add pecorino cheese and pulse.
- Continue blending, and slowly add the olive oil until desired consistency.
NOTE: To keep pesto fresh and from turning brown and lasting longer, place pesto in a glass container and top it off with a little olive oil to preserve.
Homemade Pesto freezes well in small containers such as ice cube trays. Remove and keep in a small freezer bag.
To unfreeze put pesto container in warm water for 5 minutes.
Pesto Variations:
1. Substitute arugula, kale or spinach for the cilantro.
2. Substitute pecans, walnuts, pumpkin, hemp or sunflower seeds for the pine nuts.
3. Dairy free Vegan version~omit the pecorino cheese and add nutritional yeast or Vegan Parmesan.