Ingredients:

  • 2 cups (60g) fresh basil leaves, packed
  • 1/4 cup (35g) pine nuts
  • 2 cloves garlic, minced
  • 1/2 cup (50g) grated Parmesan cheese
  • 1/4 cup (25g) grated Pecorino Romano cheese (optional)
  • 1/2 cup (120ml) extra virgin olive oil
  • Salt and freshly ground black pepper to taste

Instructions:

  1. In a dry skillet over medium heat, toast the pine nuts until golden brown and fragrant, about 3-5 minutes. Watch them carefully, they burn easily! Let cool slightly.
  2. In the food processor or blender, combine the basil leaves, toasted pine nuts, garlic, Parmesan cheese and Pecorino cheese.
  3. Pulse the mixture a few times to coarsely chop the ingredients. With the motor running, slowly drizzle in the olive oil until the pesto is smooth and creamy.
  4. Season with salt and freshly ground black pepper to taste.
  5. If the pesto is too thick, add a little more olive oil, 1 tablespoon at a time, until you reach your desired consistency.