She’s the Goose
The Basic Series · No. II · The Foundation
High summer, made to keep — basil, toasted pine nuts, and good cheese in a single bright spoonful.
Stir it into hot pasta off the heat, never over it — pesto is meant to be warmed by the food, not cooked.
For the pesto
Toast the pine nuts in a dry skillet for 2–3 minutes, until fragrant. Let them cool.
In a food processor, pulse the garlic and pine nuts until finely chopped.
Add the basil, both cheeses, the salt, and a few grinds of pepper. Pulse several times.
With the processor running, slowly drizzle in the olive oil until smooth but still slightly textured.
Taste, and adjust the salt if needed.
Pressed flat with a thin film of olive oil over the top, it keeps its color in the fridge for a week — or freeze it in small portions for winter.