• 3 garlic cloves
  • 2 cups lightly packed fresh basil leaves
  • 3 tablespoons pine nuts
  • Generous pinch of kosher salt
  • 1/2 cup, plus 2 tablespoons extra-virgin olive oil
  • 1/4 cup Parmigiano-Reggiano cheese, freshly grated
  • 3 tablespoons Pecorino Romano cheese, freshly grated

Drop garlic into a food processor with the motor running and process until chopped.

Add the basil, pine nuts, and salt. Pulse until the basil and pine nuts are coarsely chopped; continue processing until finely chopped.

Drizzle in the olive oil with the motor running..

Transfer to a small bowl and stir in the grated cheeses.

*The pesto can be stored in a tightly sealed jar, topped with a thin layer of extra-virgin olive oil, for several weeks in the refrigerator.