BASIL PESTO

• servings: Makes I cup

Ingredients

¼ cup pine nuts

2 cups fresh basil (about 3 ounces)

2 garlic cloves, peeled but whole

½ cup freshly grated Parmesan cheese

2 tablespoons grated Pecorino

Romano cheese

¼ teaspoon kosher salt, plus more to taste

½ cup extra-virgin olive oil, or to taste

½ teaspoon grated lemon zest (optional)

Directions

In a nonstick medium skillet, toast

the pine nuts over medium heat

until golden brown, 2 to 3 minutes,

tossing constantly and keeping

an eye on them so they don't burn.

Set aside and let cool.

In a blender or a food processor,

combine the toasted pine nuts,

basil, garlic, Parmesan, Pecorino Romano, and salt. Process until all of the ingredients have been fully incorporated. While blending, slowly drizzle the olive oil in through the top. The pesto is finished when it is fully smooth. Taste and add salt and lemon zest, if using, as desired. Transfer to a small screw-top jar. Store covered in the fridge up to 2 weeks.