Ruffino’s Pesto

2 cups packed fresh basil leaves

1/4 cup fresh parsley

1/4 cup grated Parmesan cheese

1/4 cup grated Pecorino Romano cheese

1/3 cup toasted pine nuts

2 tsps. garlic, chopped

1/2 tsp. salt

  1. In a small saucepan, blanch the basil and parsley in boiling salted water for 10 seconds. Remove from water and place in an ice bath to stop the cooking. Drain and pat dry on paper towels
  2. In the bowl of a food processor, combine the basil, parsley, cheeses, pine nuts, garlic, salt and pepper. Purée on high speed
  3. Slowly add the oil through the feed tube and process until a smooth paste forms
  4. Enjoy.