6 Tbsp , pine nuts (lightly roasted optional)
8 cloves garlic
4 cups moderately packed basil leaves or about 2 ounces (50-60 g)
1 cup high quality extra virgin olive oil
1 Tbs kosher salt
1 cup finely grated Parmigiano Reggiano cheese 30g
1/4 cup finely grated Pecorino Romano cheese 10g
3Tbsp room temperature butter (optional)
If toasting the pine nuts, taking great care, heat the pine nuts on an unoiled frying pan until begin to brown
Add to food processor along with garlic and run until finely ground
Add the basil leaves, olive oil and salt and run processor until you have smooth paste.
Remove pesto base from processor
Add ground cheese to pesto base and mix thoroughly by hand
Mix in soft or melted butter if you care to
Controversy alert: Italians squabble about roasting pine nuts or not. Those who dont also dont use butter as they feel the creaminess comes from the raw pine nuts.
Marcela Hazan ,from whom this recipe was adapted, roasts pine nuts and suggests the butter
The pesto base can be frozen and enjoyed off season. Simply prepare the base, freeze and add the cheese and butter only when you eventually serve it.
