Makes about 2 cups
|1/2||cup pine nuts|
|2||big bunches fresh basil, leaves removed from stems|
|2||cloves garlic, quartered|
|1/2||teaspoon salt, or to taste|
|1/2||cup olive oil|
|1/4||cup grated Parmesan cheese|
|1/4||cup grated pecorino cheese|
1. Set the oven at 350 degrees. Place the pine nuts on a rimmed baking sheet. Toast them for 7 to 10 minutes or until lightly browned. Set aside to cool.
2. In a food processor combine the basil, garlic, salt, and pine nuts. Pulse the mixture until it is finely chopped.
3. With the machine running, pour the oil through the feed tube in a steady stream until the mixture forms a paste.
4. Use a rubber spatula to transfer the pesto to a bowl. Stir in the Parmesan and pecorino; refrigerate until serving. - Jonathan Levitt