Pesto alla Genovese

Ingredients

• 1 ¾ ounces Parmesan cheese (without rind), chopped into rough 1-inch pieces
• 1 ounce pecorino Sardo cheese (without rind), chopped into rough 1-inch pieces
• ¼ cup pine nuts
• 2 medium garlic cloves, smashed and peeled
• Kosher salt
• ⅓ cup extra-virgin olive oil
• 2 ½ ounces (about 5 cups lightly packed) fresh basil leaves

Instructions

1. 1. Process both cheeses separately until coarsely ground; transfer to a bowl.
2. 2. Process pine nuts, garlic and salt into a smooth paste. Add cheeses and half the oil and process until mostly smooth.
3. 3. Roughly chop basil, pulse it into the cheese mixture, then add remaining oil and pulse just until incorporated.