Ingredients:

  • 2 cups (50g) fresh basil leaves, tightly packed (Italian basil preferred)
  • 1/4 cup (30g) pine nuts (pignoli), lightly toasted (optional)
  • 2-3 cloves garlic, peeled
  • 1/2 cup (50g) grated Parmesan cheese (Parmigiano-Reggiano), finely grated
  • 1/4 cup (25g) grated Pecorino Romano cheese (optional)
  • 1/2 cup (120ml) extra virgin olive oil, plus more for drizzling
  • Salt and freshly ground black pepper to taste

Instructions:

  1. In a dry skillet over medium heat, toast the pine nuts, stirring frequently, until lightly golden and fragrant. Remove from heat and let cool slightly.
  2. In a food processor (or mortar), combine the basil leaves, toasted pine nuts (if using), garlic cloves, Parmesan cheese, and Pecorino Romano cheese (if using).
  3. Pulse the food processor (or grind with the pestle) until the ingredients are finely chopped and form a coarse paste.
  4. With the food processor running on low (or while grinding), slowly drizzle in the extra virgin olive oil until the pesto becomes smooth and emulsified.
  5. Season the pesto with salt and freshly ground black pepper to taste. Adjust the consistency by adding more olive oil if needed. Give it a taste and add more cheese, garlic, or basil to your preference.
  6. Transfer the pesto to an airtight container. Press a piece of plastic wrap directly onto the surface of the pesto to prevent oxidation and browning. Refrigerate for up to 5 days, or freeze for longer storage.