Pesto Genovese

Ingredients

• • 2 cups fresh basil leaves, packed
• • ⅓ cup pine nuts, lightly toasted
• • 2 cloves garlic
• • ½ cup grated Parmigiano-Reggiano
• • 2 tbsp grated Pecorino Romano
• • ½ cup extra-virgin olive oil
• • Salt, to taste

Directions

1. 1

   In a food processor, pulse basil, pine nuts, and garlic until finely chopped.

2. 2

   Add the Parmigiano and Pecorino. Pulse to combine.

3. 3

   With the motor running, drizzle in the olive oil until the pesto is smooth but still slightly textured.

4. 4

   Season with salt. Use immediately or store under a thin layer of olive oil in the fridge.