*I highly recommend using the real-deal Parmigiano-Reggiano (you can tell by the stamp on the rind) for the best flavor. I find cubing it to be easiest as it’s more cost effective to buy it whole vs grated. However, if you can only get grates or don’t have a scale to weigh the cheese, use 6 tablespoons grated.
Pesto freezes beautifully! I love to double the recipe and stock my freezer.
This recipe will make enough for 1 pound of pasta. I love pesto with penne or linguine and to make it extra-delicious, toss your hot pasta with a few handfuls of parm before adding the pesto. I’m telling you, this makes it SO good! Then toss in your pesto with some pasta water for perfect pasta alla pesto.