Prep Time::20 mins
Total Time::20 mins
Servings::6
Yield::6 servings
Ingredients
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2 cloves garlic, or more to taste
2 tablespoons pine nuts
1 bunch fresh basil leaves
½ cup grated Parmigiano-Reggiano cheese
1 ½ tablespoons grated pecorino Romano cheese
½ cup extra-virgin olive oil
Directions
Crush garlic using a mortar and pestle. Add pine nuts; crush with the garlic. Add basil leaves gradually, making circular movements with the pestle, until a smooth paste forms.
Mix Parmigiano-Reggiano cheese and pecorino Romano cheese using a wooden spoon. Stir in olive oil until pesto is blended.
Recipe Tip
If you don't have a mortar and pestle, you can use a food processor or blender. Chill the blade and container in the fridge for 1 hour, then process basil, pine nuts, and garlic in 3 batches, pulsing to avoid heating the mixture. Follow with cheese and oil as above.