Every summer, our basil patch outgrows itself, and this is where it goes. This pesto is simple by design — good basil, good Italian cheeses, good olive oil.
Ingredients:
2 1/2 cups of tightly packed basil leaves
4 Tablespoons of toasted pine nuts
3 cloves of garlic
3/4 cup Parmesan cheese
3 Tablespoons of Pecorino Romano
3/4 cup olive oil
Directions:
Place in food processor; basil, pine nuts, garlic, olive oil and a pinch of salt.
Process until smooth.
Add cheese and mix just until incorporated.
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