How to make basil pesto

Blanch and shock 3 cups (packed) of basil leaves. Pat dry and then set aside.

Toast 3 tbsp of pine nuts.

Some recipes do not call for toasting nuts but the nutty flavor of toasted pine nuts contribute well to a pesto recipe. Toast until somewhat golden brown.

Drop in 3 cloves of garlic, blanched basil, toasted pine nuts and a dash of salt into a food processor.

Pulse until coarsely chopped. But if you want a smoother pesto, pulse further.

With the motor running, drizzle in 1/4 cup plus 2 tablespoons extra virgin olive oil.

Transfer to a small bowl and stir in 1/3 cup of freshly grated parmigiano reggiano plus 3 tablespoons of freshly grated pecorino Romano.

Serve according to your liking. Do not forget to add a handful of freshly grated parmigiano reggiano and a dash of salt just before serving.

Visit my food blog: http://dailymargherita.blogspot.com for more recipes! :)