6 min read

3 bunches of Fresh Basil Leaves
1 cup Basil Infused Olive Oil
1 cup Sun-dried tomatoes in Oil
3 garlic cloves
1/2 cup shelled walnuts
1/2 cup grated Pecorino Romano
40 grams of Anchovy filets in olive oil
salt and pepper to taste
Use the pesto fresh! It can be stored for up to 2 days in the refrigerator with a layer of olive oil on the top to seal it.
While this pesto is the perfect match for spaghetti, it can also be used as a condiment on roasted chicken or fish. Unless you're cooking for a large group you will have extra when you make this recipe, so get creative!
You may need to add additional olive oil or the oil from the sun-dried tomatoes to achieve the proper consistency.
HOT TIP: Never cut basil with a metal knife - always tear it with your fingers!