1 1/3 cups fresh basil leaves
1 small garlic clove
1/4 cup pine nuts
1 1/4 teaspoons sea salt
1/3 cup extra virgin olive oil
1/4 cup freshly grated Parmigiano-Reggiano
3 tablespoons freshly grated pecorino romano
Rinse the basil leaves and spin dry. Peel the garlic and place it with the basil, pine nuts, salt, and olive oil in a food processor. Run the processor until the mixture is smooth and creamy. Transfer the contents to a mixing bowl and mix in the grated cheeses with a spoon or rubber spatula.
I don’t like pine nuts so I substitute pecans or walnuts. Pesto can be made ahead of time and frozen for up to 3 months. After adding the cheeses, place the pesto in a freezer container and coat the surface with olive oil before sealing and placing in the freezer. It is advisable not to use a metal pan.
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