Classic Italian Basil Pesto

Ingredients

• 2 cup Fresh Basil Leaves (packed, washed and dried)
• 0.25 cup Pine Nuts (lightly toasted)
• 2 Garlic (cloves, peeled)
• 0.5 cup Extra Virgin Olive Oil (high quality)
• 0.5 cup Parmigiano-Reggiano (freshly grated)
• 2 tbsp Pecorino Romano (freshly grated)
• Kosher Salt (to taste)
• Black Pepper (freshly ground, to taste)

Steps

1. 1

   In a small dry skillet over medium-low heat, lightly toast the pine nuts for 2-3 minutes until fragrant and golden brown. Shake the pan frequently to prevent burning. Remove from heat and let cool completely.

2. 2

   Place the toasted pine nuts and the peeled garlic cloves into a food processor or blender. Pulse several times until the ingredients are coarsely chopped.

3. 3

   Add the fresh basil leaves to the food processor. Pulse in short bursts until the basil is finely chopped but not yet a paste.

4. 4

   With the food processor running on low speed, slowly drizzle in the extra virgin olive oil in a steady stream. Continue processing until the mixture is smooth and emulsified.

5. 5

   Transfer the mixture to a medium bowl. Stir in the grated Parmigiano-Reggiano and Pecorino Romano by hand until well combined.

6. 6

   Season with kosher salt and freshly ground black pepper to taste. Stir once more to incorporate.

Notes

To prevent the pesto from oxidizing and turning brown, place a thin layer of olive oil over the top before storing in an airtight container in the refrigerator for up to 5 days. You can also freeze pesto in ice cube trays for long-term storage. If using a mortar and pestle, start with the garlic and salt, then add nuts, then basil, and finally the oil and cheese.

Nutrition per serving

• sauce
• condiment
• vegetarian
• gluten-free
• no-cook
• basil
• pesto
• summer