Pesto

• 3 garlic cloves
• 2 cups lightly packed fresh basil leaves
• 3 tablespoons pine nuts
• Generous pinch of kosher salt
• 1/2 cup plus 2 tablespoons extra virgin olive oil
• 1/4 cup freshly grated Parmigiano-Reggiano
• 3 tablespoons freshly grated pecorino romano

1. With the motor running, drop the the garlic into a food processor to chop it.
2. Add the basil, pine nuts, and salt and pulse until the basil and nuts are coarsely chopped, then process until finely chopped.
3. With the motor running, drizzle in the oil.
4. Transfer to a small bowl and stir in the Parmigiano and pecorino.

garlic, basil, pine nuts, generous, extra virgin olive oil, freshly grated parmigianoreggiano, freshly grated pecorino romano

Taken from www.cookstr.com/recipes/pesto-2 (may not work)