Basil Pesto

Instructions

1. Toast the pine nuts
   In a small, dry skillet, toast pine nuts over medium heat, stirring frequently, until golden and fragrant, about 3-5 minutes. Watch carefully as they can burn quickly. Set aside to cool.
2. Prepare the basil
   Rinse the basil leaves thoroughly and pat completely dry with paper towels or use a salad spinner. Removing excess moisture is essential for a vibrant green pesto.
3. Blend the base ingredients
   In a food processor, combine the garlic, pine nuts, and salt. Pulse several times until coarsely chopped. Add the basil leaves and pulse several more times until incorporated.
4. Incorporate the cheese
   Add the Parmesan cheese (and Pecorino if using) to the food processor. Pulse a few more times to combine with the basil mixture.
5. Emulsify with olive oil
   With the food processor running, slowly drizzle in the olive oil in a steady stream. Continue processing until the mixture is smooth but still has some texture, about 1 minute. Scrape down the sides of the bowl as needed.
6. Adjust seasoning
   Add freshly ground black pepper and optional lemon juice. Pulse a few more times to incorporate. Taste and adjust salt, pepper, or lemon juice as needed.