Makes about 1 cup
3 garlic cloves
2 cups lightly packed fresh basil leaves
3 tablespoons pine nuts
Generous pinch of Maldon or other flaky sea salt
½ cup plus 2 tablespoons extra virgin olive oil
¼ cup freshly grated Parmigiano-Reggiano
3 tablespoons grated Pecorino Romano
Chop the garlic in a food processor.
Add the basil, pine nuts, and salt and pulse until the basil and nuts are coarsely chopped, then process until finely chopped.
With the food processor running, drizzle in the oil.
Transfer to a small bowl and stir in the Parmigiano and pecorino.
The pesto can be stored in a tightly sealed jar, topped with a thin layer of extra virgin olive oil, for several weeks in the refrigerator.
Three variations of this recipe are available here.