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Ingredients
US|METRIC
1 SERVINGS
- 6 cups basil leaves (loosely packed, preferably Genovese)
- 1/3 cup pine nuts (preferably Italian)
- 1/3 garlic clove (a small, any center green stem removed and discarded)
- 1/2 cup extra virgin olive oil (fruity, mild, preferably Ligurian, plus more to store the pesto, if needed)
- 1 tsp. coarse sea salt (medium or flaky)
- 1/3 cup parmigiano reggiano cheese (freshly grated)
- 1/3 cup grated pecorino (freshly, Sardo, also known as Fiore Sardo or aged Pecorino Toscano cheese)
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