This quick and easy Pesto with Pecorino Cheese recipe is absolutely bursting with fresh herby flavour and the saltiness of pecorino cheese. You can never go wrong with a Pesto, it is super versatile and keeps well in the fridge. Put a spoon into your soups or simply spread on toast.
This recipe featured on Michela’s Tuscan Kitchen which aired on Foxtel in Australia April 2016
Ingredients
50g fresh basil leaves
50g pine nuts
50g freshly grated pecorino
zest and juice of 1/2 lemon
2 cloves fresh garlic, peeled and crushed
8 tbls extra virgin olive oil
Salt and Pepper to taste
METHOD
BLITZ all ingredients in a food processor until smooth
SEASON to taste
TRANSFER to a sterilized jar and top with olive oil.
Ingredients
50g fresh basil leaves
50g pine nuts
50g freshly grated pecorino
zest and juice of 1/2 lemon
2 cloves fresh garlic, peeled and crushed
8 tbls extra virgin olive oil
Salt and Pepper to taste
