I ♥ Pesto

I rescued the last of my basil earlier this week, in anticipation of Vancouver’s trademark downpours. This afternoon will be spent making pesto! I thought I’d share my favourite recipe with you:

Classic Pesto, care of Epicurious.com

Ingredients:

• 4 cups fresh basil leaves (from about 3 large bunches)
• 1/2 cup olive oil
• 1/3 cup pine nuts
• 2 garlic cloves
• 1/4 cup freshly grated Parmesan cheese
• 1/4 cup freshly grated pecorino Sardo or Parmesan cheese
• 1 teaspoon coarse kosher salt

Combine first 4 ingredients in blender or food processor. Blend until paste forms, stopping often to push down basil. Add both cheeses and salt; blend until smooth. Transfer to small bowl. (Can be made 1 day ahead. Top with 1/2 inch olive oil and chill or freeze for later use.)