Deep green pesto: fresh basil, pine nuts, and aged cheeses bound with olive oil and kept cold. Short pulses protect the color and aroma; heat is the enemy here. Ready to coat pasta or lift a quick sandwich instantly.
Gently wash the basil, drain it, and dry it very well. If it goes in wet, the pesto turns watery and oxidizes faster; we want fresh leaves, not green soup pretending to be sauce.
Peel the garlic and keep the pine nuts, Parmesan, Pecorino, salt, and olive oil ready. Pesto moves fast: measuring first keeps you from over-processing it.
Process the garlic, pine nuts, salt, and half of the olive oil in short pulses, until a coarse paste forms. Add the
Turn what you find into an experience you can actually bring to your kitchen.
Add the Parmesan, Pecorino, and the remaining olive oil. Pulse 3 to 5 times, until the sauce is creamy but still textured; if you heat it through over-processing, the basil will make you pay in color.
