PESTO

Serves 4 to 6

Classic pesto is a summery sauce, because fresh basil is in season then. It takes no time to whip up this versatile sauce in a food processor. There is no end to what you can do with pesto sauce—we use it on pasta, eggs, vegetables, meat, and fish, in salad dressings, dips, and soups, and as a sandwich spread.

Pesto will keep in an airtight container in the refrigerator for up to a week. It also freezes well, so you can make a big batch at the end of basil season in the fall to save for the winter. We like to freeze the pesto in ice cube trays, then transfer the frozen pesto cubes to plastic freezer bags for up to 6 months. That way, we can defrost the cubes in the quantities we need.

2 cups fresh basil leaves

2 garlic cloves, minced

½ cup pine nuts

1¼ cups extra-virgin olive oil

½ cup grated Parmesan cheese

½ cup grated Pecorino Romano cheese

¾ teaspoon sea salt

Combine the basil, garlic, and pine nuts in a food processor and process for 15 seconds.

With the processor running, pour 1 cup of the olive oil through the feed tube in a steady stream, then gradually add the cheeses, followed by the remaining oil. Season the pesto with the salt.