Pesto — Robert St. John
Combine nuts, basil, garlic and salt in a food processor. Slowly add olive oil. Remove and fold in cheese.
Ingredients
- ⅓ cup Toasted pine nuts or almonds
- 2 cups Fresh basil leaves (2 oz. by weight)
- 1 Tbsp Minced garlic
- pinch Kosher salt
- ¼ cup Grated Parmigiano Reggiano cheese
- 3 Tbsp Grated Pecorino Romano cheese
- ½ cup Extra virgin olive oil
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