Americans often think of pesto as a pasta sauce, but it can be a delicious condiment as well
1 cup very firmly packed fresh basil leaves
2 tablespoons pine nuts
2 teaspoons minced garlic
6 tablespoons Ligurian or Provençal olive oil
2 teaspoons firmly packed Parmigiano-Reggiano
2 teaspoons firmly packed pecorino Romano
salt to taste
1. Wash and dry the basil well. Place in the work bowl of a food processor with the pine nuts and garlic. Process quickly to make a coarse, grainy paste. With the motor running, add the olive oil over the course of 5 seconds. Remove pesto from work bowl (it should still be fairly grainy).
2. Place pesto in a bowl, and add the cheeses. Mix well. (If the pesto is too thick, add additional olive oil to achieve the desired consistency. There should be some oil glistening around the edges.) Season to taste with salt.
Americans often think of pesto as a pasta sauce, but it can be a delicious condiment as well. Simply spread a little bit on tomatoes, grilled vegetables, grilled bread, grilled fish, or grilled meat. To make the best pesto, use the freshest, most vivid basil you can find without a trace of bitterness. In the summer, we like to use a small-leaf basil called bush basil. Makes about 2/3 cup