from Lydia's Italian-American Kitchen
4 cups loosely packed Basil leaves
pinch of sea salt
2 cloves garlic
3 tablespoons pine nuts, lightly toasted*
2 tablespoons grated Pecorino Romano
2 tablespoons grated Parmigiano-Reggiano
4 tablespoons extra-virgin olive oil
*Spread pine nuts on a baking sheet and bake in a 325º oven for 6
minutes (shake the pan a few times white their baking).
Combine basil, salt, and garlic in work bowl of food processor. Add 2
tablespoons of the oil, and pulse, stopping frequently to press bail
down around the blades until basil forms a coarse paste. Toss in pine
nuts and remaining oil. Blend until pine nuts are ground fine. Stir
in grated cheese and enough additional olive oil to form a creamy paste.
Makes enough for 1 pound of pasta.
To keep pesto in your refrigerator for several days, just cover with
a little olive oil. You can also freeze pesto.