A batch of homemade pesto is one of the quintessential flavours of summer. Bright green and redolent of fresh basil, pungent garlic and tangy pecorino, Pesto is one of the most versatile recipes to have on hand anytime of the year. I adore the flavour of Pecorino, but any full flavoured hard cheese like Parmesan or Asiago work really well also — whatever you have on hand. Tossed with some pasta and a grating of cheese for a quick supper, tossed with cherry tomatoes for a zingy summer salad, or used as a base for bruschetta or quick marinade for shrimp or chicken, this fabulous recipe for Presto Pesto takes only minutes to make and is outrageously good! It also freezes beautifully, for a taste of summer all year long.
Quick Basil Pesto
Makes 2 cups
1 bunch of fresh Basil, washed and patted dry
5 garlic cloves, peeled and chopped
3/4 cup olive oil
1 cup Pecorino cheese (or Parmesan), grated
Salt and pepper to taste
Combine the basil and garlic in a food processor and blend coarsely. Add the olive oil in a slow steady stream while the motor is running. Shut the motor off and add the cheese and salt and pepper to taste. Process briefly, then scrape out into a small bowl and cover until ready to use.