The Ultimate 15Minute Fresh Basil Pesto Recipe

Instructions:

1. Wash and thoroughly dry the basil leaves. Any excess moisture will negatively affect the pesto's color and shelf life.
2. Gently toast the pine nuts in a dry skillet over medium-low heat until fragrant and lightly golden (about 3-5 minutes). Remove immediately to cool.
3. In the food processor bowl (or mortar), pulse the garlic and toasted pine nuts together until coarsely chopped.
4. Add the dried basil leaves and salt to the processor. Pulse repeatedly until the basil is finely chopped but not yet a smooth paste. Stop often to scrape down the sides.
5. Add the grated Parmigiano-Reggiano and Pecorino cheeses. Pulse just until combined—do not over-process at this stage.
6. With the food processor running on low speed, slowly drizzle in the olive oil in a thin, steady stream until the pesto emulsifies into a thick, uniform sauce.
7. Taste and adjust seasoning (add more salt or pepper if desired). If the pesto is too thick for your intended use, stream in one final tablespoon of olive oil.
8. Transfer immediately to a clean jar. Cover the surface with a thin layer of olive oil before sealing to prevent oxidation.