Pesto (picture heavy)

Decided to make some pesto with the bumper crop of basil I have this summer. This is the 4th or 5th batch since late May.
Also, I realize the proper way to make pesto is with a mortar & pestle. I've done it once... never again . Personally, my unsophisticated palate can't tell the difference between using a mortar&pestle and a blender. Plus, I find the pesto keeps a better bright green color when using a blender.

Fresh Genovese Basil, washed and dried.



Roughly a bulb of garlic. This is the only step that I use a mortar & pestle for. It's important to get the garlic to a paste consistency, otherwise a blender will just give you slivers of garlic.



For the cheese, I like to use Pecorino. A lot of recipes call for Parmesan, I just prefer Pecorino. The main thing is to buy a block and shred it yourself, makes a massive difference.



Finally time to throw it all in the blender. I'll start with the basil, garlic paste, and olive oil. I get this down to a paste consistency before adding the pine nuts and Pecorino. Not really sure if it makes a difference or not. Add olive oil while blending to reach desired consistency.






Finished product. Pour some olive oil over the top of the pesto to prevent further oxidation. Enjoy



Tomato and pesto sandwich. My new favorite.