Fresh Pesto Sauce
This recipe is slightly different than the one on the show and it may actually be better!
MAKES ABOUT 1 CUP
4 cups fresh basil leaves (from about 3 large bunches)
½ cup extra-virgin olive oil
⅓ cup pine nuts
2 garlic cloves
¼ cup freshly grated Parmesan
¼ cup freshly grated Pecorino Sardo
1 teaspoon coarse kosher salt
Combine basil, oil, pine nuts, and garlic in a blender. Blend until paste forms, stopping often to push down basil. Add both cheeses and salt; blend until smooth. Transfer to a small bowl.
Do Ahead: Pesto can be made 1 day ahead. Top with ½” olive oil and chill.