This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Italian classics, check out the videos.
Recipe information
Yield
Makes 3 cups
Ingredients
1 small garlic clove, sliced
4 cups loosely packed fresh basil
1/2 cup freshly grated Pecorino Romano
1/2 cup freshly grated Parmigiano-Reggiano
1/4 cup pine nuts, toasted
1 cup extra-virgin olive oil
Kosher salt
Preparation
Step 1
1. In a small pot of boiling water, blanch the garlic for 1 minute.
Step 2
2. In a blender, combine the garlic, basil, Pecorino Romano, Parmigiano-Reggiano, pine nuts, and 3/4 cup oil, and gently blend until a chunky purée forms. (To prevent the pesto from turning brown, don't run the blender on high.) Season to taste with salt, then add more olive oil, if needed, and continue to blend until the mixture is smooth and pourable.
