Ingredients:

• 4 bunches basil
• 1 ounce pine nuts
• 3 cloves garlic
• Pinch of coarse sea salt
• 1 1/2 ounces Parmeggiano-Reggiano, grated
• 1 1/2 ounces of Pecorino Romano cheese
• 1/4 cup Beyond the Olive California Blend extra virgin olive oil

Directions:

Stem the basil, wash, and dry on a tea towel or paper towels, being careful not to squash the leaves. When the leaves are dry, put them in the mortar, add the garlic and the sea salt, and crush with a wooden pestle. When a pasta forms, add the pine nuts and continue crushing until well incorporated. Drizzle in the olive oil, continuing to mix using the pestle. Stir in the cheese and taste for seasoning. Add another pinch of salt if necessary. If serving with pasta, reserve some of the pasta cooking water and add with the pesto when dressing. (Traditional pesto pasta is served with boiled potatoes and green beans.)

Recipe adapted from Bozzano Olive Ranch
Photo Source: Food Network