2 cloves garlic 2 1/2 cups lightly packed fresh basil leaves 2 tbsp pine nuts 1 pinch Maldon or other flaky sea salt 6 tbsp extra-virgin olive oil 1/4 cup freshly grated Parmigiano-Reggiano 3 tbsp freshly grated Pecorino Romano
Place the garlic in a food processor and pulse to chop it.
Add the basil, pine nuts, and salt and pulse until the basil and nuts are coarsely chopped.
With the motor running, quickly drizzle in the oil.
Transfer to a small bowl or jar and stir in the Parmigiano and Pecorino Romano. (The pesto can be stored in a tightly sealed jar, topped with a thin layer of extra-virgin olive oil, in the refrigerator for several weeks.) Makes 1 cup.
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