Basil Pesto

This recipe from the Food Network also includes directions for freezing this pesto.  I didn't have to make any changes to the recipe because it calls for Pecorino cheese instead of Parmesan.  I used Pecorino Romano.  http://www.foodnetwork.com/recipes/food-network-kitchens/basil-pesto-recipe2.html

I also found some interesting tips at http://slice.seriouseats.com/archives/2013/04/the-pizza-lab-pesto-pizza.html.  To retain the bright green color, blanch the basil - 15-30 seconds in boiling water.  You can also add a little spinach to the mixHe also blanches his garlic, to take the edge off.  And for pesto used as a pizza topping, reduce the amount of oil used.  He doesn't spread his pesto like a sauce, but puts in on the pizza in little globs ("points of interest").  

I blanched the basil and used less oil, and we used this as a topping for our Zucchini Crusted Pizza.  I had some of the leftover pesto on whole wheat spaghetti later in the week - REALLY liked it!

INGREDIENTS

2 cups fresh basil leaves

2 cloves garlic

1/4 cup pine nuts

2/3 cup extra virgin olive oil, divided

Salt and pepper to taste

1/2 cup Pecorino cheese, freshly grated

COOKING INSTRUCTIONS

Combine basil, garlic, and pine nuts in food processor and pulse until coarsely chopped.  Add 1/2 cup olive oil and pulse until smooth.  If using right away, add remaining olive oil and pulse until well incorporated.  Transfer to a bowl and stir in cheese.