Authentic Basil Pesto Your New Favourite Summer Sauce

Instructions:

1. Thoroughly wash and spin/pat the basil leaves completely dry. Any residual moisture will turn the pesto muddy.
2. Gently toast the pine nuts in a dry pan over medium-low heat until fragrant (2-3 minutes). Set aside to cool completely.
3. Place the dried basil, toasted pine nuts, and peeled garlic cloves into the food processor bowl. Pulse 5-6 times until coarsely chopped. Stop often to scrape down the sides.
4. Add the grated Parmigiano, Pecorino, and sea salt. Pulse briefly (2-3 times) just to incorporate the cheese. Do not over-process at this stage.
5. With the motor running continuously on low speed, slowly drizzle the olive oil through the feed tube in a steady, thin stream until the mixture looks creamy and emulsified.
6. Taste the pesto. Add a pinch more salt or cheese if necessary.
7. If not using immediately, transfer to an airtight container and cover the surface with a thin layer of olive oil to prevent browning.