A Basil Pesto Recipe

2 cups of fresh basil leaves
3 garlic cloves
1/3 cup of pine nuts, very lightly toasted
1/2 cup of freshly grated Parmigiano-Reggiano cheese
A scant 1/4 cup of freshly grated Romano or Pecorino Sardo cheese
2 tablespoons of unsalted butter, softened to room temperature
1/2 cup of a very fine extra-virgin olive oil
Salt and freshly ground black pepper to taste.

Combine the basil, the garlic, and the nuts in a blender or a food processor. Blend with a pulsing action to mix everything.

Add the grated cheese and the butter and process for 15 seconds.

With the machine running, slowly add the olive oil.

Season to taste with the salt and the freshly grated pepper.

Continue to process until pesto reaches the desired consistency.

Allow the pesto to stand for 10 minutes before serving to allow the flavors to develop.

This recipe will make about a cup of pesto.


Note: Find a balance between the Parmigiano-Reggiano and the Romano or Pecorino Sardo to create the flavor you prefer.