The Surprising Pesto I Can't Stop Making
Ingredients
- 8 1/2 ounces cherry tomatoes
- 2 ounces Pecorino cheese
- 2 cloves garlic cloves garlic
- 1 teaspoon chili flakes
- 2 ounces almonds
- 1/3 cup olive oil
- 1/4 cup mint leaves
- 1/4 cup basil leaves
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
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Instructions
- Add all of the ingredients to a food processor and pulse until the mixture is well combined and relatively smooth but retains some texture.
- Taste and season with more lemon juice, salt, and pepper as needed. Transfer to an airtight container and smooth the top. Drizzle with just a little more olive oil to cover the top and store in the fridge for up to a week.,You can also freeze the pesto for up to 2 months in an airtight container or in a covered ice cube tray. Thaw for at least an hour before using.,Love the recipe? Leave us stars and a comment below!
Source
Original recipe: View Original