Easy Classic Basil Pesto

Steps

1. 1Place the food processor container and blade in the refrigerator for at least one hour.
2. 2Meanwhile wash and dry fresh basil leaves.
3. 3Remove the container and blade from the refrigerator. Add ⅓ basil leaves, half the salt, ⅓ of the olive oil and pulse to combine. Add another ⅓ of the basil leaves and pulse to combine add the remaining basil leaves and pulse.
4. 4Add the pine nuts, Parmesan Cheese and Pecorino, another ⅓ olive oil, remaining salt and pulse to combine, add remaining olive oil and garlic, pulse on high to combine. Serve over cooked pasta. Enjoy!
5. 5**Makes approximately 1 cup pesto, I served half over 3 cups cooked Penne Pasta with a little olive oil drizzled and tossed. Left over Pesto should be refrigerated.