Fresh basil leaves get pulsed with pine nuts and garlic until coarsely chopped, then processed into a bright, fragrant paste that's the heart of this pesto. A blend of Parmigiano-Reggiano and Pecorino Romano brings salty, savory depth, while a slow, steady stream of extra-virgin olive oil emulsifies everything into a thick, glossy sauce that holds its shape on a spoon. There's no cooking involved, just a food processor and a few minutes of pulsing, which makes this a quick way to dress up pasta, grilled vegetables, or a simple sandwich. Naturally vibrant and rich without any grain-based fillers, it's a great option to keep in your gluten free rotation. Make a batch ahead and keep it pressed under plastic in the fridge for up to three days, ready whenever you need a fast burst of fresh, herby flavor.
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Learn more ā6 servings
Add the pine nuts and garlic to the bowl of a food processor and pulse 5ā6 times until coarsely chopped.
Add the basil leaves and salt, then pulse another 8ā10 times until the basil is finely chopped and the mixture looks uniformly green and paste-like.
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