The first step is to soak the dried tomatoes. Put the dried tomatoes in a basin and cover them with water that is boiling. For around fifteen minutes, allow them to soak until they become pliable. After the tomatoes have been drained, they should be dried with a paper towel.
2. roast the pine nuts: In a pan that is dry and heated over medium heat, roast the pine nuts until they become golden brown and exude their scent. If you want to avoid them burning, stir them constantly. Get them off the heat and let them to cool down.
3. Blend the ingredients: In a food processor or blender, combine the dried tomatoes that have been soaked, the pine nuts that have been roasted, the garlic cloves, the grated Parmesan cheese, the grated Pecorino cheese, and the fresh basil leaves. To break down the ingredients, pulse the food processor a few times.
The fourth step is to include olive oil. While the food processor is operating, gently add the extra virgin olive oil in a constant stream using a steady stream. Continue to combine the ingredients together until they attain a consistency that is silky smooth and creamy. You have the ability to alter the consistency by adding more olive oil if it is required.
5. Apply seasonings and refrigerate the pesto: After tasting it, season it with salt and pepper according to your own liking. Once the pesto has been transferred to a jar or other airtight container, it should be stored in the refrigerator. It is possible to store it for up to a week.
Continued on next page (page 3)
ADVERTISEMENT
