For me, store bought pesto can’t compare to homemade pesto with fresh herbs, roasted nuts and grated cheese. It can be easily made within 10-15 minuets. Pasta with pesto and fresh tomatoes is always fast and convenient on nights when you’re short on time. Use it as a spread on bread and sandwiches!
Garlic. Since this is a garlic lovers’ pesto, this recipe is a little spicy. If you want to tone down the garlicky flavor, use only half a head of garlic or cook the pesto for a few minutes. This will help to soften the garlicky flavor.
Pecorino Romano cheese. This salty Italian cheese is made from sheep’s milk and has a little bite to it which I love. I think it pairs well with Parmesan’s smooth creamy texture.
Storing pesto. In a glass jar or air-tight plastic container, pesto can last up to a week in the refrigerator. Before placing pesto in the refrigerator, make sure olive oil has risen to the top layer. This will help act as a barrier and prolong the pesto’s life. It can also be frozen and last up to a year; however, the pesto recipe I make usually doesn’t last very long – it’s devoured within a week.