Pesto caseiro

Ingredientes

• 2 cups basil leaves (packed)
• 2 tablespoons Italian parsley leaves
• 3 cloves garlic (unpeeled)
• 1/4 cup pine nuts (raw)
• 1/2 teaspoon kosher salt
• 1/2 cup extra-virgin olive oil
• 1/4 cup grated pecorino romano cheese
• black pepper (as needed for seasoning)

Modo de preparo

1. 1

   Bruise the Herbs - Place the basil and parsley in a resealable plastic bag. Use a rolling pin or a meat cleaver to lightly bruise the herbs. Transfer to a food processor or blender.

2. 2

   Toast the Garlic - Heat a skillet over medium heat. Toast garlic until the outsides are lightly browned, shaking the pan occasionally, about 8 minutes. Peel the garlic and add it to a food processor.

3. 3

   Toast the Nuts - Place pine nuts in the same pan and toast over medium heat, shaking the pan occasionally, 3 to 4 minutes. Transfer to the food processor.

4. 4

   Process the Ingredients - Add ½ teaspoon salt to the food processor. Process by pulsing five times to help break down the basil and garlic.

5. 5

   Add the Olive Oil - Turn the food processor to low speed, as it's running slowly, drizzle in ½ cup olive oil until a smooth pesto with some small pieces forms, about 10 seconds from start to finish.

6. 6

   Add the Cheese - Add the Pecorino Romano cheese and process on low speed for 5 seconds. Taste and season with salt and pepper as desired.

7. 7

   To Serve - Transfer the pesto to a small bowl and serve immediately, or cover tightly and refrigerate until ready to serve.