Ingredients

• 2 Cups clean packed fresh basil
• ½ Cup Olives On Tap seasonal EVOO
• 2Tbsp pine nuts
• 2 Cloves garlic
• 1 Tsp salt
• ½ Grated Parmesan
• ½ Cup grated Pecorino
• 2 Tbsp EVOO
• 2 Tbsp Olives On Tap premium white balsamic, sicilian lemon, cranberry pear or apricot balsamic

Instructions

1. Put basil, olive oil, pine nuts, garlic and salt in a food processor and blend to desired texture.
2. Scrape down sides of bowl and add cheese, 2 tbsp of olive oil and 2 tbsp of balsamic vinegar Pulse till well mixed. If not using while warm and making pasta use 1 Tbsp of pasta water to loosen the cold pesto before combining with pasta. Try freezing the left overs in ziplock covered ice cube trays for perfectly sized single servings ready to defrost for later from the freezer.