Serves 4.

Pesto is a process as much as a sauce. Italian for "to pound," Pesto is traditionally made using a mortar pestle. If you want to use a processor, we won't look. But try pounding the garlic pine nuts for a little hybrid authenticity.


1 whole clove garlic, peeled
1 big bunch of fresh basil
1/3 cup grated Parmigiano-Reggiano
1/4 cup grated Pecorino Romano
1 cup La Tana olive oil Della Casa
1 lemon (optional)
2 tbsp pinenuts


Preheat your oven to 350ºF.

Spread pine nuts onto baking sheet. Toast for 6 minutes, or until the nuts are fragrant and lightly browned. Remove from oven and let cool.

Using the edge of your knife, crush garlic clove with a pinch of salt to a fine paste. Add paste to your food processor.

Pick the leaves from your bunch of basil, taking care to discard any with brown spots and tough stems. Chop the leaves roughly and add to your food processor.

Add pine nuts to the food processor. Make sure they are cooled. Stir in half the Parmigiano-Reggiano.

Pulse ingredients in the food processor to bring them together. With the motor running. Slowly drizzle in a bit of oil. The oil brings flavour and binds ingredients.

Add the Pecorino Romano. Season with salt and black pepper. Pulse again and taste. Adjust the salt, cheese, and oil ratio until you are happy with the flavour and texture.

Optional: For brightness, squeeze lemon over your pesto before serving.

Buon appetito!

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