Basil Pesto Genovese

Ingredients

• 2 cups Fresh Basil Leaves
• 0.5 cup Extra Virgin Olive Oil
• 3 tablespoons Pine Nuts
• 2 cloves Garlic Cloves
• 0.5 cup Parmigiano-Reggiano
• 2 tablespoons Pecorino Romano(optional)
• 1 pinch Salt

Instructions

1. 1

   Lightly toast the pine nuts in a dry pan over medium heat until golden and fragrant, then let them cool.

2. 2

   Place the basil leaves, toasted pine nuts, peeled garlic, and a pinch of salt into a food processor.

3. 3

   Pulse until the ingredients are coarsely chopped.

4. 4

   While the processor is running on low, slowly drizzle in the olive oil until the mixture is smooth and emulsified.

5. 5

   Transfer the mixture to a bowl and stir in the grated cheeses by hand to maintain texture.

6. 6

   Serve immediately or store in a jar with a thin layer of olive oil on top to prevent oxidation.