Recipe for pesto
Makes about 1½ cups
If you’re storing the pesto in the refrigerator for a few days, Carla Zanoletti recommends omitting the cheeses and adding them just before serving.
2cups packed fresh basil leaves ¼cup pine nuts 1tablespoon walnuts2cloves garlic½teaspoon kosher salt8tablespoons olive oil⅓cup each grated Parmesan and grated pecorino cheese
1. In a food processor, combine the basil, pine nuts, walnuts, garlic, salt, and 2 tablespoons of the olive oil. Pulse just until finely chopped. Scrape the sides with a rubber spatula and pulse 30 seconds more.
2. Transfer the mixture to a bowl. Slowly whisk in the remaining 6 tablespoons olive oil. Stir in the Parmesan and pecorino cheeses. Taste for seasoning. Add a little more olive oil to thin out the sauce, if you like. Adapted from Carla Zanoletti
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