Ingredients:

  • 2 cups (60g) fresh basil leaves, packed, washed, and thoroughly dried
  • 1/3 cup (40g) pine nuts, lightly toasted
  • 2-3 cloves garlic, peeled and roughly chopped
  • 1/2 cup (50g) grated Parmesan cheese, finely grated
  • 1/4 cup (25g) grated Pecorino Romano cheese, finely grated
  • 1/2 cup (120ml) extra virgin olive oil, good quality
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Dry toast pine nuts in a small pan over medium heat, watching them closely, until lightly golden and fragrant (about 3-5 minutes). Let cool slightly.
  2. Add basil leaves and garlic cloves to the food processor bowl.
  3. Pulse the mixture until finely chopped, scraping down the sides as needed.
  4. Add the toasted pine nuts, Parmesan, and Pecorino Romano to the food processor.
  5. Process until the mixture is finely ground and resembles coarse crumbs.
  6. With the food processor running, slowly drizzle in the olive oil until the pesto forms a smooth, thick paste. Scrape down the sides as needed.
  7. Season with salt and freshly ground black pepper to taste. Remember the cheese is salty.
  8. Give it a taste and adjust the seasoning as needed. Maybe a little more garlic? More cheese? The power is yours!
  9. Transfer pesto to an airtight container. Press plastic wrap directly onto the surface to prevent oxidation and browning.