A rich creamy garlic sauce to spread on flat bread, potatoes and more.
Prep Time 15minutes
Total Time 15minutes
2cupsfresh basil leaves
1/3 cupextra virgin olive oil
1/3 cup shredded swiss cheesedry as you can find . DIY grated is best
Toast the nuts and garlic for extra deep nutty flavor: In a small dry skillet, toast the nuts and garlic over medium heat, stirring frequently (don’t let them burn!), until lightly browned and fragrant, 5 to 7 minutes. Cool in a separate bowl for a few minutes.
To make the pesto, combine the basil, nuts, cheese, garlic, lemon juice, and spices in a food processor. With the machine running, slowly drizzle in the olive oil. Continue until the mixture is well blended but still has some texture.
Taste, and adjust if necessary. Add more cheese if you’d like a cheesier pesto. If desired, you can thin out the pesto with more olive oil.
Store leftover pesto in an airtight container in the refrigerator for up to 1 week. You can also freeze pesto in an ice cube tray. When frozen, pop out into a freezer bag, then you can thaw only as much as required.