Pesto

By ghinman

William Sanoma

Ingredients

• 3-4 tbd. pine nuts
• 2 garlic cloves
• 2-3 cups firmly packed fresh basil leavess
• 10 to 15 fresh flat-leaf parsley sprigs
• 1/2 cup extra-virgin olive oil, plus more as needed
• 1/2 cup grated Parmigiano-Riggiano cheese
• 1/4 cup grated pecorino cheese
• salt and freshly ground pepper, to taste

Details

Servings 2

Preparation

Step 1

In a blender or food processor, combine the pine nuts and garlic. Process to chop coarsely. Add about half of the basil process to chop coarsely. Add the remaining basil, the parsley and olive oild and process until a thick green sauce forms. If the sauce is too thin, add more basil or parsley; if it is too thick, add more olive oil.

Add the cheeses and season with salt and pepper. Process briefly. Pour into a glass jar or other container and top with a thin laye of olive oil to prevent the surface from discoloring. Cover tightly and refrigerate for up to 2 weeks.