Ingredients
Scale
- 3 each (9g) garlic cloves, diced
- 2/3 cup (144g) extra virgin olive oil
- 2 cups (141g) packed, cleaned and dried fresh basil leaves (about a large bunch's worth)
- 2 tsp (10g) lemon juice
- 1/4 cup (33.75g) pine nuts, toasted
- 1/4 cup (25g) parmesan (reggiano) cheese, grated
- 1/4 cup (25g) pecorino (romano) cheese, grated
- salt and pepper, to taste
Directions
- Add the garlic, salt and half of the olive oil to a food processor, with a sharp blade.
- Pulse the processor and blend for 30 seconds.
- Add the basil and lemon juice, then pulse for a further 30 seconds.
- Add the pine nuts and cheeses and then pulse to your desired consistency. If it's too thick, add more olive oil to adjust the consistency. I tend to like mine a bit on the paste-y rough side, but some like it smooth and saucy.
- Use immediately or store covered with a thin layer of extra virgin olive oil. This will help prevent the pesto from turning brown and will allow it to last longer in the fridge.