Classic Pesto

2 cloves garlic

1 teaspoon Pacific Coast Flake Salt

2 tablespoons pine nuts

3 ounces fresh basil leaves

2 tablespoons Parmigiano Reggiano cheese, grated

2 tablespoons Pecorino Romano cheese, grated

3/4 cup extra virgin olive oil

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Using a mortar and pestle:

1. Add the garlic and Pacific Coast Flake Salt and grind to a paste.

2. Add pine nuts and continue to crush with pestle, smashing and grinding until a beige paste forms.

3. Add in the basil leaves to the mortar in thirds. Pound, grind and smash until leaves are into small pieces. Repeat with remaining basil leaves.

4. Add in cheeses, then slowly drizzle in olive oil, working to emulsify pesto into a smooth, creamy sauce.

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Using a food processor:

1. With the machine running, drop in the garlic. Once minced add the Pacific Coast Flake Salt, pine nuts and basil leaves in a food processor and process until very finely minced.

2. Slowly add in the oil with the machine running and process until the mixture is smooth paste. Transfer to a bowl and stir in the cheeses.

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Pro Tip: Both methods can be served immediately with pasta or stored in the refrigerator with with a layer of olive oil.