Ingredients
- 1 1/3 cup fresh basil leaves
- 1/3 cup pine nuts
- 1/2 teaspoon finely chopped garlic
- 1 1/4 teaspoon salt
- 1/3 cup extra virgin olive oil
- 1/4 cup freshly grated parmigiano-reggiano
- 3 tablespoon freshly grated pecorino romano
- 1 tablespoon plus 1 teaspoon butter
Preparation
Baking Directions:
1.Wash the basil leaves and spin dry.
Place the basil, pine nuts, garlic, salt, and olive oil in a food processor.
Run the processor until the mixture is smooth and creamy.
Transfer the contents to a mixing bowl and mix in the grated cheeses with a spoon or rubber spatula.
2.While the pasta you will serve with the pesto is cooking, add two tablespoons of the pasta water and the butter to the pesto and mix well.
When the pasta is done, toss it with the pesto and serve at once.
Note: Pesto can be made ahead of time and frozen for up to 2 months.
After adding the cheeses, place the pesto in a freezer-safe container and coat the surface with olive oil before sealing and placing in the freezer.
Defrost before adding the pasta water and butter.
