- 50 g fresh basil leaves
- 30 g (6 Tbsp) Parmigiano Reggiano, grated
- 13 g (2 Tbsp) Pecorino Romano, grated
- 2 small garlic cloves, peeled and deveined
- 11 g (1 Tbsp) pine nuts
- pinch coarse salt
- 80 ml e.v.o. oil
- Gently wash and dry the basil leaves.
- In a food processor add all the ingredients leaving the olive oil for last.
- Pulse 4-5 times, then start slowly pouring in the olive oil as you pulse until mixture becomes smooth and well incorporated. You may have to use the spatula to clean off the sides of the processor bringing the mixture back into the middle. This is done with the machine turned off.
- Scoop mixture out of food processor bowl and into 2 small plastic food storage containers or small mason jars (see Notes).
If you’re not freezing your pesto, you can put it into a small mason jar, but remember to top the pesto with olive oil which will preserve it in the fridge for about 5-6 days. If storing in the freezer, you can use the small plastic food containers and you do not need to top the pesto with olive oil. The pesto will keep in the freezer for a couple of months.