Pesto

For Basil Pesto

 

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)

Garlic

Cashews

Olive oil

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.

Turn the processor on and slowly add the olive oil.

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.