Classic Italian Basil Pesto (Pesto alla Genovese)

Step 1

Add the garlic, pine nuts and 2 tbsp. of oil to the food processor. Pulse a few times until minced. Scrape down the sides of the bowl.

Step 2

Add the basil leaves and another 2 tbsp. of oil. Pulse until finely chopped. Add the cheeses.

Step 3

With the machine running, slowly stream in the rest of the olive oil and blend until creamy. Scrape the pesto into a bowl.

Step 4

Taste, and adjust seasoning with salt (if needed). Stir in more olive oil to loosen the texture (if needed). It shouldn’t look like a thick glob.

Step 5

To store: transfer pesto to a small jar. Top with a layer of olive oil to prevent browning. Refrigerate until ready to use. It should last up to 1 week.