Pesto Genovese

Instructions

1. Toast the pine nuts
   Place the pine nuts in a dry skillet over medium-low heat. Toast them, stirring frequently, until lightly golden and fragrant, about 3-5 minutes. Remove from heat and let cool completely.
2. Prepare the basil
   Gently wash the basil leaves with cold water and thoroughly pat them dry with paper towels. Wet basil will create a watery pesto.
3. Make the pesto base
   In a food processor, combine the basil leaves, cooled pine nuts, and garlic. Pulse several times until coarsely chopped. Scrape down the sides of the bowl with a rubber spatula.
4. Add the cheeses
   Add both the Parmigiano-Reggiano and Pecorino Romano cheeses to the food processor. Pulse a few times to incorporate.
5. Emulsify with olive oil
   With the food processor running, slowly drizzle in the olive oil in a thin stream until fully incorporated and the pesto is smooth but still has some texture. Season with salt and pepper and pulse to combine.
6. Adjust consistency
   If the pesto seems too thick, add a tablespoon or two of room temperature water to thin it out. Taste and adjust seasoning if needed.
7. Cook the pasta
   Bring a large pot of water to a boil. Add the coarse sea salt, then add the pasta and cook according to package directions until al dente. Reserve 1/2 cup of pasta cooking water before draining.
8. Combine pasta with pesto
   Return the drained pasta to the pot. Add the pesto and a splash of the reserved pasta water, then toss until the pasta is evenly coated. Add more pasta water if needed to create a silky sauce that clings to the pasta.