Basil Pesto

Basil Pesto

Basil Pesto
Adapted from Giada de Laurentiis
Giada has created a lovely and classic basil pesto.  Her version calls for Parmigiano Reggiano, but I’ve used Pecorino Romano for fun.  This sheep’s milk cheese is named after the Italian word ‘pecora’ meaning ewe.  Sheep’s milk cheeses break down into smaller molecules in the body which allows for better digestion than that of a cows milk cheese.
Try either way, both delicious.
Makes 1 cup
2 cups (packed) fresh basil leaves
¼ cup toasted pine nuts
1 clove garlic
½ teaspoon salt, plus more to taste
¼ teaspoon pepper, plus more to taste
About 2/3 cup extra-virgin olive oil
½ cup freshly grated Pecorino Romano cheese
In a blender, pulse the basil, pine nuts, garlic, ½ teaspoon salt, and ¼ teaspoon pepper until finely chopped.  With the blender still running, gradually add enough oil to form a smooth and thick consistency.  Transfer pesto to a medium bowl and stir in the cheese.  Season pesto with more salt and pepper to taste.  (This can be made 2 days ahead.  Cover and refrigerate)