Pesto

This pesto is simple yet the most perfect version of the sauce I've come across. The ratios are perfect. If you have a mortar and pestle I strongly recommend using them to mash up the ingredients, as it creates a superior sauce. However, a blender/food processor will work just fine too. I adapted this (heavily) from Serious Eats.

Ingredients

• 4 medium cloves garlic
• Generous pinch coarse sea salt
• 3 ounces basil leaves (from about a 4-ounce bunch)
• 2 tablespoons pine nuts, toasted
• 3 tablespoons grated Parmigiano Reggiano
• 2 tablespoons Pecorino-Romano 
• Approximately 1/2 cup extra-virgin olive oil

Instructions

1. Using a mortar and pestle, combine garlic and sea salt and grind to a paste.
2. Add basil leaves, a handful at a time, and grind against the walls of the mortar. Continue until all basil leaves have been crushed to fine bits and have released their green liquid.
3. Add pine nuts and gently crush with pestle, then work into a paste with basil and garlic.
4. Add both cheeses and continue to use pestle to grind into a paste.
5. Slowly drizzle in olive oil, working it into the pesto with a wooden spoon until incorporated. Pesto can be served with pasta right away, or transferred to a jar or container, covered with a small layer of olive oil, sealed, and refrigerated overnight.

Serves 4.