Green Gold Pesto

Green Gold Pesto

Green Gold Pesto

A silky, flavor-packed twist on the classic — with a bright pop of lemon and a buttery finish Nonna would’ve kept secret.

Ingredients:

• 2 cups fresh basil leaves, packed

• 1/3 cup toasted pine nuts

• 3 large garlic cloves, peeled

• 1/2 cup freshly grated Parmigiano-Reggiano

• 1/4 cup freshly grated Pecorino Romano

• Zest of 1 lemon

• 1/2 tsp kosher salt

• 1/2 tsp fresh cracked black pepper

• 2/3 cup extra-virgin olive oil

• 1 tbsp cold unsalted butter (the secret for that velvety finish)

Instructions:

1. In a food processor, combine basil, pine nuts, and garlic. Pulse until finely chopped.

2. Add the Parmesan, Pecorino, lemon zest, salt, and pepper. Pulse to combine.

3. With the machine running, slowly drizzle in olive oil until the pesto becomes smooth and rich.

4. Drop in the cold butter and pulse just once or twice — it’ll melt in from the warmth of the sauce, making it impossibly silky.

5. Taste and adjust salt or zest as needed. Use immediately or store airtight in the fridge for up to 1 week.

Best Ways to Use It:

• Toss with pasta and a splash of pasta water

• Drizzle over roasted potatoes or grilled chicken

• Swipe it on sandwiches, sourdough, or even scrambled eggs