Pesto
NotesThe pesto can be stored in a tightly sealed jar, topped with a thin layer of extra-virgin olive oil, for several weeks in the refrigerator.
CostInexpensive
Total Timeunder 15 minutes
Make Ahead RecipeYes
Dietary Considerationegg-free, gluten-free, peanut free, soy free, vegetarian
Equipmentfood processor
Taste and Texturecheesy, garlicky, herby, savory
Type of Dishpasta sauce
Ingredients
- 3 garlic cloves
- 2 cups lightly packed fresh basil leaves
- 3 tablespoons pine nuts
- Generous pinch of kosher salt
- ½ cup plus 2 tablespoons extra virgin olive oil
- ¼ cup freshly grated Parmigiano-Reggiano
- 3 tablespoons freshly grated pecorino romano
Instructions
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With the motor running, drop the the garlic into a food processor to chop it. Add the basil, pine nuts, and salt and pulse until the basil and nuts are coarsely chopped, then process until finely chopped.
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With the motor running, drizzle in the oil.
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Transfer to a small bowl and stir in the Parmigiano and pecorino.
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