Instructions

Method 1: Mortar & Pestle (Preferred)

• Add ½ teaspoon fine sea salt and 1 small garlic clove to a mortar. Grind until the garlic forms a smooth paste.
• Add 2 tablespoons pine nuts and crush until creamy and cohesive.
• Add 2 packed cups basil leaves a handful at a time, grinding gently with a circular motion until the leaves break down and release their aroma.
• Drizzle in ¼ cup extra virgin olive oil, working it in slowly until the mixture loosens and turns glossy.
• Transfer the mixture to a bowl and fold in ¼ cup Parmigiano Reggiano and 2 tablespoons Pecorino Romano.
• Add the remaining ¼ cup olive oil gradually until the pesto is loose but not watery.
• Taste and adjust salt if needed. The pesto should be aromatic, textured, and vibrant.

Method 2: Food Processor (Modern Alternative)

• Place the food processor bowl and blade in the refrigerator for 10 minutes to chill.
• Add 1 small garlic clove, 2 tablespoons pine nuts, and ½ teaspoon fine sea salt to the bowl. Pulse 3–4 times until finely chopped.
• Add 2 packed cups basil leaves and pulse briefly just until broken down. Do not run the machine continuously.
• With the machine off, drizzle in ¼ cup extra virgin olive oil, pulsing only until combined.
• Transfer the mixture to a bowl and fold in ¼ cup Parmigiano Reggiano and 2 tablespoons Pecorino Romano by hand.
• Add the remaining ¼ cup olive oil gradually, stirring gently until the pesto reaches a spoonable consistency.
• Taste and adjust salt if needed.