8 Servings
2 garlic cloves
1/3 cup packed basil leaves, cleaned quickly and dried well
1 pinch coarse sea salt
1 tbsp pine nuts
2 tbsp freshly-grated pecorino cheese
5 -6 tbsp grated Parmesan cheese
approx. 1/2 cup extra-virgin olive oil
Using a blender or food processor, puree all ingredients plus half (1/2) of the oil until well-combined.
Slowly drizzle in the remaining oil until you reach the desired consistency.
Use as you wish and store the remaining pesto in a tightly-covered container in the fridge for up to a week.
Like this recipe? Why to try one of these as well?
Sweet Potato Skins
Salty-Sweet Edamame
BBT Verrines
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