Fresh basil, toasted pine nuts, and two kinds of aged cheese come together in the food processor for a pesto that's bright, garlicky, and rich in all the right places. Toasting the pine nuts first brings out a deep, nutty flavor that balances the peppery bite of good olive oil and the sharp tang of Parmigiano-Reggiano and Pecorino Romano. The texture is exactly what you want from a proper pesto — coarsely chopped at first, then loosened with a slow, steady stream of oil until it's thick enough to coat a spoon without turning into paste. Since everything here comes from naturally gluten free staples like fresh herbs, nuts, cheese, and olive oil, this is an easy sauce to keep on hand for a gluten free kitchen. Toss it with your favorite pasta, spread it on a sandwich, or spoon it over roasted vegetables — it's a versatile, big-flavor condiment worth making on repeat.
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Toast the pine nuts in a small dry skillet over medium-low heat, stirring frequently, until golden and fragrant, about 2–3 minutes. Watch closely, as they can brown quickly. Transfer to a plate and let cool for 2 minutes.
Combine the basil, garlic, toasted pine nuts, Parmigiano-Reggiano, Pecorino Romano, salt, and black pepper in a food processor. Pulse 8–10 times until the mixture is coarsely chopped and the ingredients are roughly combined.
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