• If your basil has not been washed, rinse it with cold water and gently pat it dry with a clean kitchen cloth.

  To a food processor, add: ¼ cup extra virgin olive oil, 2 packed cups fresh basil leaves, ½ cup Parmigiano Reggiano, ¼ cup Pecorino Romano, 3 tablespoons pine nuts, ½ teaspoon sea salt, and 1 small garlic clove (chopped).
  
• Pulse a few times until creamy but with a coarse texture. You might have to scrape down the sides of the food processor once or twice.
  
• Taste and adjust for salt. Add more olive oil for a thinner pesto.
  

MAKE IT A MEAL

• Toss with your favorite pasta, or have it as a spread in a sandwich, on pizza, roasted veggies, or stuffed veggies.

  For more ideas, check out our "Serving suggestions" chapter linked in the notes below.