Pesto
This pesto recipe is a vibrant and flavorful blend of fresh basil, parsley, pine nuts, garlic, and two types of cheese. The aromatic herbs and nutty pine nuts combine with the sharpness of Parmigiano-Reggiano and the tang of pecorino to create a versatile sauce that can elevate a variety of dishes. Perfect for pasta, sandwiches, or as a dip, this homemade pesto is sure to bring a burst of freshness to your meals.
— Constant Cookbook
Ingredients
- 3 to 4 Tbs. pine nuts
- 2 garlic cloves
- 2 to 3 cups firmly packed fresh basil leaves
- 10 to 15 fresh flat-leaf parsley sprigs
- 1⁄2 cup extra-virgin olive oil, plus more as
- needed
- 1⁄2 cup grated Parmigiano-Reggiano cheese
- 1⁄4 cup grated pecorino cheese
- Salt and freshly ground pepper, to taste
Instructions
- In a blender or food processor, combine the pine nuts and garlic. Process to chop coarsely. Add about half of the basil and process to chop coarsely. Add the remaining basil, the parsley and olive oil and process until a thick green sauce forms. If the sauce is too thin, add more basil or parsley; if it is too thick, add more olive oil.
- Add the cheeses and season with salt and pepper. Process briefly. Pour into a glass jar or other container and top with a thin layer of olive oil to prevent the surface from discoloring. Cover tightly and refrigerate for up to 2 weeks.
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