Ingredients 

• 2 ¾ cups (about 2.5 oz) fresh basil leaves, tightly packed
• 2 tbsp pine nuts (1 oz)
• ⅔ cup grated Parmesan cheese (2 oz)
• ¼ cup grated Pecorino Romano cheese (1 oz)
• ½ cup extra virgin olive oil (4 oz), divided
• 1 garlic clove
• Salt, to taste
• Optional: 1 tbsp limoncello liqueur (adds a hint of citrus and brightness)

Method: Step-by-Step Instructions

1. Prep the ingredients: Rinse and dry basil leaves thoroughly to prevent bitterness. Peel the garlic clove.
2. Initial blend: In a tall container or blender cup, combine basil, pine nuts, garlic, Parmesan, Pecorino, half of the olive oil, and limoncello (if using). Do not add salt yet.
3. Pulse the mixture: Using an immersion blender or regular blender, pulse the ingredients in 10–20 second intervals. In between blending, stir the mixture with a spatula to ensure even processing.
4. Add remaining oil: Slowly drizzle in the rest of the olive oil while continuing to blend until the pesto becomes smooth and creamy.
5. Adjust flavor: Taste and season with salt as needed.
6. Storage: Use immediately, or transfer to a clean glass jar, cover with a thin layer of oil on top, and refrigerate for up to 5 days. For longer storage, freeze in small jars or ice cube trays.