Pesto

Serves 1 cup

Pesto made with fresh basil leaves is one of summer's great treats. Mix pesto with diced tomatoes, or toss it with fresh, hot pasta. Fabulous!

Ingredients

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

Instructions

1. 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.
2. Add the basil in three portions, making sure to incorporate each amount before adding the next.
3. work in half the pine nuts, before adding the other half.
4. Once the mixture is finely combined, gather everything together and incorporate the cheese in two batches.
5. Finely chop, then transfer to a bowl and add the olive oil. Add enough oil until you reach the consistency you like.
6. 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.

Source: Recipe source: Rouxbe.com; image source Zestycook

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