Ingredients
2 cups fresh basil, washed thoroughly, stems discarded
1 cup flat leaf parsley, washed thoroughly, stems discarded
¾ cup toasted pine nuts
¾ cup extra virgin olive oil, plus 2 tablespoons for sautéing
9 large garlic cloves, peeled and smashed
2/3 cup Pecorino Romano cheese
½ teaspoon kosher salt (optional)
2 ounces water for blending
Preparation
Toast pine nuts until golden, shaking pan occasionally. Roughly chop basil and parsley. Sauté garlic in 2 tablespoons of olive oil on a low heat for 1 to 2 minutes. In a blender or food processor, gradually add basil, parsley, olive oil, pine nuts, garlic, cheese and salt. Add water one ounce at a time to help blend the ingredients. Pesto is finished when the consistency is smooth and creamy and the color turns a lighter green.
