The Best Ligurian Pesto Recipe

Name: The Best Ligurian Pesto
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 2 tbsp. pine nuts, preferably Italian; 1 tsp. kosher salt; 2 garlic cloves, preferably a delicate red-skinned variety, peeled; 2 bunches sweet Italian basil, leaves picked, thick stems removed (2 packed cups; 6-8 tbsp. olive oil, preferably Ligurian; 1&frasl;4 cup Parmigiano-Reggiano; 1&frasl;4 cup Pecorino Fiore Sardo (Pecorino Sardo)

Ingredients

2 tbsp. pine nuts, preferably Italian
1 tsp. kosher salt
2 garlic cloves, preferably a delicate red-skinned variety, peeled
2 bunches sweet Italian basil, leaves picked, thick stems removed (2 packed cups
6-8 tbsp. olive oil, preferably Ligurian
1⁄4 cup Parmigiano-Reggiano
1⁄4 cup Pecorino Fiore Sardo (Pecorino Sardo)

PREP TIME 10m	COOK TIME 20m	TOTAL TIME 30m
YIELD 4

Instructions

In a large mortar, add the pine nuts, salt, and garlic cloves. Using a large pestle, pound and scrape the ingredients into a very smooth paste, 5–7 minutes.
Add the basil in small amounts, working it into the mixture after each addition, until all the basil has been added and the mixture is smooth and creamy, 15–20 minutes.
Slowly add the oil while stirring with the pestle until emulsified. Add both cheeses and stir with the pestle to incorporate.

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