Cutting board, Food Processor, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, Spatula
For the food processor:
- 2 cup fresh basil leaves firmly packed, about 4-6 bunches
- 6 tablespoon pine nuts
- 4 clove garlic finely chopped
- 1/2 teaspoon Kosher salt more or less to taste
- 2/3 cup extra virgin olive oil
Mix in by hand:
- 1/2 cup parmesan cheese grated, preferably Parmigiano Reggiano
- 1/4 cup pecorino Romano cheese grated
Wash and dry basil thoroughly. Place basil leaves, pine nuts, chopped garlic, and salt in the work bowl of a food processor. Process quickly to make a coarse paste.
With the motor running add the olive oil, and process for another 5 seconds.
Place pesto in a bowl and mix in the cheeses. If pesto is too thick add a bit more olive oil.
Taste and correct for salt.
Calories: 200kcal | Carbohydrates: 2g | Protein: 4g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Cholesterol: 6mg | Sodium: 227mg | Potassium: 62mg | Fiber: 1g | Sugar: 1g | Vitamin A: 304IU | Vitamin C: 1mg | Calcium: 98mg | Iron: 1mg