This quick pesto recipe comes together in just a few minutes!
Prep Time: 10 Min
– 50g almonds – 80g fresh basil leaves – 50g pecorino romano – 150ml extra virgin olive oil – 4 garlic cloves, peeled
Cook Time: 20 Min
in the oven at 350F for 8-10 minutes, stirring once or twice throughout, until they turn a light golden brown. Remove them from the oven to cool.
Add the basil leaves and garlic to a food processor and a pinch of salt. Process until finely chopped.
Add the cooled almonds, then process again until finely chopped. Drizzle olive oil in a thin stream while the food processor is running.
Drizzle olive oil in a thin stream while the food processor is running. Add cheese and pulse until combined. Taste and add more salt if needed.
Store in an airtight container. This pesto also freezes well!