Pesto Genovese

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1. 1Step 1: Place the bowl and blades of your food processor in the refrigerator for about 10 minutes before starting to help keep the pesto bright green.
2. 2Step 2: Meanwhile, gently wash the basil leaves under cold running water. Then place them in a bowl with ice water for 3–4 minutes. This helps preserve the fresh green color and reduces oxidation.
3. 3Step 3: Drain the basil leaves and pat them completely dry with a clean kitchen towel or paper towels. This is very important: wet basil can oxidize more quickly and make the pesto darker.
4. 4Step 4: Place the dried basil leaves in the chilled food processor. Add the garlic, pine nuts, and Parmigiano Reggiano.
5. 5Step 5: Pulse the ingredients for a few seconds at a time, stopping often to avoid overheating the basil. Then add the coarse salt and grated Pecorino Fiore Sardo. Continue pulsing briefly, just until the ingredients are finely chopped and start to come together.
6. 6Step 6: Pour in the extra virgin olive oil a little at a time while blending at low speed or pulsing briefly. Stop as soon as you get a creamy, smooth, and bright green pesto. Do not overblend; too much heat from the food processor can darken the basil and change the fresh flavor.
7. 7Step 7: Adjust the texture before serving. If the pesto is too thick, add 1–2 tablespoons of pasta cooking water before mixing it with pasta. This makes the pesto smoother and helps it coat the pasta evenly.