Classic, simple basil pesto recipe with fresh basil leaves, pine nuts, garlic, Romano and Parmesan cheese, extra virgin olive oil, and salt and pepper.

Most pesto recipes call for Parmesan cheese, I often use a mix and add some  Romano as well which has a stronger flavor.

INGREDIENTS

• 2 cups fresh basil leaves, packed
• 1/2 cup freshly grated Parmesan cheese and  ¼ cup Romano cheese
• 1/2 cup extra virgin olive oil
• 1/3 cup pine nuts
• 3 garlic cloves, minced
• 1/4 teaspoon salt, more to taste
• 1/8 teaspoon freshly ground black pepper, more to taste

METHOD

1. Pulse basil and pine nuts in a food processor:
   Place the basil leaves and pine nuts into the bowl of a food processor and pulse  Until mixed.
2. Add the garlic and cheese:
   Add the garlic, Parmesan and  Romano cheese and mix well. Scrape down the sides of the food processor with a spatula.
3. Stream in the olive oil:
   While the food processor is running, slowly add the olive oil in a steady small stream. Adding the olive oil slowly, while the processor is running, will help it emulsify and help keep the olive oil from separating. Occasionally stop to scrape down the sides of the food processor.
4. Stir in salt and freshly ground black pepper, add more to taste.
   Toss with pasta for a quick sauce and top with more pine nuts and parmesan cheese.