Classic Basil Pesto
- Prep: 10 minutes
- Cook: 5 minutes
- Makes: 3 cups
- 1 cup pine nuts
- ½ cup Extra Virgin Olive Oil
- 6 garlic cloves, chopped
- 1 tsp. coarse sea salt
- 1 cup fresh basil leaves, torn
- ½ cup freshly grated parmesan cheese
- ½ cup freshly grated pecorino cheese
Put the pine nuts in a small skillet, add 1 tsp. of the olive oil, and stir fry quickly until golden. Remove from heat and let cool.
Put the pine nuts, garlic, salt and basil into a food processor and work to a paste.
Still working, add half the cheese, then gradually add half of the olive oil. Add the remaining cheese and oil all at once and blend one last time.
The paste should be a vivid green.