4 cups fresh basil leaves (about 4 ounces)
1/3 cup toasted pine nuts
3 cloves garlic, peeled
1/2 cup extra-virgin olive oil
1/2 cup freshly grated Parmesan
1/4 cup freshly grated Pecorino Sardo or Romano
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
One 1 1/4-ounce package active dry yeast
2 cups bread flour
3/4 teaspoon kosher salt
3 tablespoons extra-virgin olive oil, plus more for serving
3 tablespoons Greek yogurt
Seasoning the pesto with salt and pepper is a crucial step. Keep in mind that Parmigiano and Pecorino are both dry and salty cheeses; you will have to taste your sauce a few times in order not to go overboard when you are seasoning it.
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