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 Cheese
• 2 tablespoons Pecorino Romano Cheese
• 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, and garlic into a food processor or mortar and pestle.

3. 3

   Pulse until the ingredients are coarsely chopped.

4. 4

   Slowly drizzle in the olive oil while continuing to pulse or blend until a smooth paste forms.

5. 5

   Transfer the mixture to a bowl and stir in the grated Parmigiano-Reggiano and Pecorino Romano by hand.

6. 6

   Season with a pinch of salt to taste and serve immediately or store with a thin layer of oil on top to prevent browning.