Process; Drizzle in:
1 1/2 cups fresh basil leaves, packed
3/4 cup pine nuts or walnut pieces
2-3 garlic cloves
3/4 cup + 2 T. extra-virgin olive oil
Add:
3/4 cup Parmigiano-Reggiano, finely grated
3 T. pecorino cheese, finely grated (or additional Parmigiano-Reggiano)
1/2 t. kosher salt (or more to taste)
Freshly ground pepper to taste
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Process basil, nuts, and garlic in a food processor until finely chopped. With the processor still running, drizzle in the oil.
Add cheeses, salt, and several grinds of pepper; process again until combined. Taste and adjust seasonings.
To store, spoon the pesto into a bowl, smooth the top, and cover with a thin film of olive oil. Cover the bowl and chill until needed. The pesto will keep this way for several weeks.
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