Samin Nosrat’s recipe is perfect and I’ve made a lot of pestos in my life so I feel totally qualified to say that. I love pesto and so do so many people in my family and time and time again they ask me to just make this one. I usually listen but not always! Gotta keep them on their toes.

Here’s how I like to make her recipe in the food processor!

Ingredients 

• 1/4 cup (30 grams) pine nuts, toasted (see note)
• 1 medium clove of garlic, peeled
• 2 cups (70 grams) of tightly packed basil leaves
• 2/3 cup (60 grams) of finely grated Parmigiano Reggiano
• 1/3 cup (30 grams) of finely grated pecorino
• Kosher salt
• 1/3 cup of EVOO, plus more as needed 
• 1 pound of pasta 

Directions  

1. In the bowl of a food processor, add the pine nuts and pulse until it forms a paste. Then add the garlic and pulse until combined. Add the basil and a good pinch of salt and run the machine until the basil leaves are finely chopped. Remove the bowl and then stir in the grated cheese. Stirring in the cheese by hand, rather than letting the food processor do it, will give the pesto a better texture.
2. If you’re using the pesto right away, stir in the Olive oil and taste for seasoning. If you’re making it ahead, I like to stir in about half the Olive oil and store the pesto in a container with the remaining oil on top. I usually top it with a little more oil to make sure all the pesto is covered. It keeps for about 2 days in the fridge. 
3. Once ready to use, cook your pasta al dente and reserve a good amount of pasta water. I’ve found this needs a lot of pasta water. Toss your pasta with the pesto and some of the pasta water and cook together for a few minutes. Taste for salt – I usually add a good pinch or two before serving. Add more pasta water as needed.

Notes

• PINE NUTS: Toast your pine nuts in a dry skillet over low heat for a couple of minutes. Stir frequently for even browning. You’ll want to watch them closely as they can burn quickly!