Pesto alla Genovese

It's the time to make pesto with our garden basil. We add some parsley too. Freshly-made emerald pesto smells so wonderful. I usually make it less garlicky and oily; the taste is satisfactorily bright and bold.

2 cup basil (and parsley)
3 tbs lightly toasted pine nuts
1/3 cup Parmigiano-Reggiano and/or Pecorino Romano
1/2 small garlic clove
2 tbs extra-virgin olive oil
pinch of sea salt
freshly ground black pepper and extra cheese for taste

1. Process basil (and parsley), pine nuts, garlic in a food processor until smooth
2. Pour olive oil in a food processor while it's running
3. Transfer the mixture to a bowl, and mix in cheese, season with salt and pepper. 

Let basil grow more!