Classic Basil Pesto

Classic Basil Pesto

Note. Pesto will darken and brown quickly, but will still be tasty and fresh for several days. For best appearance, use it right away. If storing, store it in the smallest container possible and thoroughly press the pesto to eliminate air pockets. Pour a little olive oil over the surface, cover, and refrigerate for up to a week. Pesto can also be frozen for several months.

Ingredients

Makes about 1 cup

4 cups / 3.5 oz / 100 gr basil leaves, washed and patted dry

2 garlic cloves, peeled

2 heaping tablespoons pine nuts (or blanched almonds)

¾ cup / 5 oz / 140 gr grated Parmesan cheese

¼ cup / 2 oz / 60 gr grated Pecorino cheese

1 large pinch coarse sea salt

Hot water

4 tablespoons olive oil

Directions

In a blender or food processor (or if you have it a mortar and pestle) add garlic and pulse until creamed.

Add half of the basil and coarse sea salt, blend until finely chopped.

Add pine nuts, Pecorino cheese, and Parmesan cheese. Blend continuously until the ingredients are finely chopped.

Stop the blender, scrape down the sides of the bowl, and add the rest of the basil along with the one tablespoon of hot water.

Blend until a uniform paste has formed. Scrape down the sides of the bowl as needed and add more water, one tablespoon at a time, until the pesto reaches a creamy consistency.

With the blender running, stream in the olive oil and continue blending until the olive oil is emulsified into the pesto and the sauce looks uniform.