Pesto
Easy Pesto recipe to brighten any pasta dish
Course Main Course
Cuisine Italian
- 1/2 cup pine nuts
- 1 clove garlic, large
- 1 clove garlic, small
- 1/2 tsp freshly ground black pepper
- 1/4 tsp kosher salt
- 1 lemon, juice only
- 2 1/2 cups fresh Genovese basil leaves washed and dried
- 1/4 to 1/2 cup olive oil extra virgin
- 1/4 cup Pecorino Romano
- 1/4 cup Parmesan Cheese
In a food processor, add the pine nuts, garlic cloves, freshly ground black pepper, kosher salt, and lemon juice.
Pulse until finely chopped.
Add the washed and dried basil leaves
Pulse until combined.
Drizzle in the olive oil until everything is incorporated.
Add the Pecorino Romano and Parmesan cheese
Pulse to combine.
Taste and adjust as needed.