My favorite pesto

I’ve been making this pesto recipe for years now and it’s simply the best. It’s the best to keep in your fridge and throw on toast, roasted veggies, pasta, and so much more! i found the original recipe on NYT Cooking by Samin Nostrat but I’ve adapted it for making it in a food processor rather than a mortar and pestle

Ingredients:

1/4 cup (30 grams) pine nuts (unsalted pistachios and almonds work great in this too)

1 small garlic clove

2/3 cup (60 grams) parmigano-reggiano

1/3 cup (30 grams) pecorino romano

1/3 cup (80 milliliters) EVOO (plus more as needed)

kosher salt

special equipment:

a food processor

food scale

method:

wash your basil well! (Basil can be so dirty) I wash mine in a bowl with cold water and then I dry it very well in a salad spinner

measure out your ingredients (I always weigh mine it makes it so much easier)

in your food processor add your cheese (I just cut my cheese into medium-small chunks and let the food processor take care of grating it for me)

then add your garlic, nuts, and basil and pulse until a paste forms

then start to drizzle in your EVOO (at this point I don’t like to run the food processor on high because the heat from the motor can ruin the flavor of the oil, I only use the pulse function)

add in as much oil as you need for your desired texture

season to taste with salt

from here you can transfer it to a jar and use it as needed, the recipe makes about a cup of pesto!

if I’m making pesto pasta I will boil my pasta in heavily salted water until fully cooked

then transfer it into the serving bowl

and your pesto in a little at a time and stir it in

keep adding until the pasta is coated in a nice layer of pesto but you don’t want your pasta to be swimming in a ton of extra pesto

one recipe of this pesto is perfect for a pound of pasta

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