Basil Pesto

A vivid Genoese sauce of fresh basil, garlic, pine nuts, and Parmesan blended with good olive oil.

Ingredients

• 2 cups packed fresh basil leaves
• 3 cloves garlic
• 1/3 cup pine nuts
• 2/3 cup extra-virgin olive oil
• 1/2 cup grated Parmesan cheese
• 2 tablespoons grated Pecorino Romano cheese
• Salt and freshly ground black pepper, to taste

Directions

1. Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped.
2. With the motor running, drizzle in the olive oil in a steady stream until a paste forms.
3. Transfer to a bowl and stir in the Parmesan and Pecorino by hand.

Season with salt and pepper.

1. Toss with hot pasta, loosening with a little pasta water, or spoon over soups and grilled vegetables.

Notes

Adapted from Jeff Smith, The Frugal Gourmet, who urged cooks to make pesto fresh at the height of summer basil.