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Title: Pesto Genovese
Categories: Nuts, Herbs, Vegetables, Cheese
Yield: 2 servings

2 tb Pine nuts
1 ts Kosher salt
2 cl Garlic; peeled
2 c Packed basil leaves
1/2 c Extra-virgin olive oil
1/4 c Fine grated Parmigiano -
- Reggiano
1/4 c Fine grated Pecorino Romano

Using a large mortar and pestle, pound the pine nuts,
salt, and garlic into a very smooth paste, 5-7 minutes.
Add the basil 1/2 cup at a time, working it into the
mixture after each addition, until the mixture is smooth
and creamy, 15-20 minutes. While stirring with the
pestle, gradually add the oil until fully incorporated,
about 3 minutes more. Stir in the Parmigiano and
Pecorino.

By Erica Firpo

RECIPE FROM: https://www.saveur.com

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