Basil Pesto
Ingredients
- 2 cups tightly packed fresh basil leaves 110g (3.9oz)
- 2 cloves garlic finely minced
- ½ cup extra virgin olive oil 60g (2.1oz)
- 3 tablespoons pine nuts
- Salt
- ½ cup freshly grated parmigiano-reggiano cheese 12g (.4oz)
- 2 tablespoons freshly grated pecorino romano cheese
Instructions
- In the bowl of a food processor, combine basil, olive oil, pine nuts, minced garlic, and a pinch of salt and process until creamy.
- Transfer to a bowl and mix in the two cheeses.