Ingredients:

  • 2 cups (60g) fresh basil leaves, packed
  • 1/4 cup (35g) pine nuts, toasted
  • 2-3 cloves garlic, peeled
  • 1/2 cup (50g) grated Parmesan cheese
  • 1/4 cup (25g) grated Pecorino Romano cheese
  • 1/2 cup (120ml) extra virgin olive oil
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Lightly toast the pine nuts in a dry skillet over medium heat until golden brown and fragrant, about 3-5 minutes. Watch carefully to avoid burning.
  2. In a food processor (or mortar), combine the basil leaves, toasted pine nuts, and garlic. Pulse until finely chopped.
  3. Add the Parmesan and Pecorino cheese to the food processor. Pulse to combine.
  4. With the food processor running, slowly drizzle in the extra virgin olive oil until a smooth paste forms. Stop to scrape down the sides as needed.
  5. Season with salt and freshly ground black pepper to taste. Taste and adjust seasonings as needed.
  6. Transfer the pesto to an airtight container. Press a thin layer of olive oil on top to prevent oxidation and browning. Refrigerate until ready to use.