2 cups packed fresh basil leaves
2 cloves garlic
1/3 cup mixed pine nuts, walnuts, cashews
2/3 cup olive oil
½ cup freshly grated Pecorino cheese
Salt and pepper to taste
For Artichoke Pesto
Artichoke hearts (canned or vacuumed packed)
Freshly grated Pecorino cheese
Salt and white pepper to taste
Place the basil (or artichokes) along with the garlic and nuts into the food processor. Pulse until finely chopped.
Here's the artichoke pesto ready for the oil.
Open the processor, add the cheese, close and pulse to blend.
Open processor, add salt and pepper, close and pulse to blend.