Three Basil Pesto Recipe
- 4 garlic cloves
- 3/4 cup pine nuts (1/4 pound)
- 2 cups grated Parmigiano-Reggiano
- 2 cups grated Pecorino Romano
- 3 cups packed Italian basil leaves
- 1 1/2 cups packed bush basil leaves
- 1 cup loosely packed fresh lemon basil leaves
- 2 cups packed flat-leaf parsley leaves
- 5 tablespoons olive oil
- Pulse garlic in a food processor until finely chopped, then add nuts, cheeses, a large handful of herbs, and 1 teaspoon pepper and process until chopped. Add remaining herbs one handful at a time, pulsing after each addition, until finely chopped. With motor running, add oil and blend until incorporated.
