Serves 1 cup
Active Time 30 minutes
Total Time 30 minutes

Step 1: Making the Pesto

• 1/3 cup pecorino cheese
• 2/3 cup Parmigiano-Reggiano
• 1 large garlic clove
• 1 cup packed fresh basil leaves (approx. 2 bunches)
• 1/4 cup pine nuts
• 1/2 cup extra virgin olive oil
• salt (to taste)

To begin the pesto, grate the cheeses and toss to combine. Using a mezzaluna knife (or a chefs knife or food processor), begin by chopping the garlic, cleaning the knife as you go.

Add the basil in three portions, making sure to incorporate each amount before adding the next. Then work in half the pine nuts, before adding the other half. Once the mixture is finely combined, gather everything together and incorporate the cheese in two batches. Finely chop, then transfer to a bowl and add the olive oil. Add enough oil until you reach the consistency you like. Lastly, taste the pesto for seasoning. You may not have to add any salt, as it will all depend on how salty the cheeses are.
 

Notes

You can also use a food processor to make pesto, but you may not get the same nice texture. This pesto is at its peak when fresh.

Use as soon as possible, or store in a sealed container for a few days in the refrigerator. You can freeze it, but it will lose some of its flavor and color.