Author Notes: Future Mission Chinese Chef Danny Bowien won the title of 2008 World Pesto Champion, which has since become the subject of internet legend. But none of the versions published under Danny Bowien's name look quite like the smooth, creamy, bright green substance that won him the gold. 

Danny Bowien's World Championship Pesto

Makes: almost 2 cups of pesto, enough to sauce 1 pound of pasta with some left over for other meals 
Prep time: 15 min

• 3cups packed basil leaves (100 grams, from 2 large bunches)
• 1tablespoon pine nuts (untoasted)
• 1/2teaspoon fine sea salt, or more to taste
• 3/4cup olive oil, divided
• 1small clove garlic
• 1/2cup finely grated pecorino Romano (using a Microplane grater, 12 grams)
• 1/2cup finely grated Parmigiano Reggiano (using a Microplane grater, 12 grams)

1. Wash the basil leaves in a big bowl of cold water, changing out the water as needed if the leaves are sandy.
2. Add the pine nuts and salt to a blender, along with 1/2 cup of the olive oil, or enough to cover the blades. Blend briefly, then add the basil to the blender, shaking lightly but leaving a bit of the cold water clinging to the leaves. Add a small clove of garlic—Bowien says good pesto doesn’t need too much garlic—and the remaining olive oil. Gently pulse this all together in the blender, letting the ingredients mix with each other organically. The mixture should be smooth and bright green.
3. Add the cheeses and blend the mixture one final time, just until the cheese is evenly dispersed. The result should be a fresh, light pesto in a vibrant shade of green. Taste and adjust the salt, cheese, and consistency to your liking.
4. Store tightly covered in the refrigerator for no more than four days or freeze (in ice cube trays or flat in freezer bags).

https://food52.com/recipes/62573-danny-bowien-s-world-championship-pesto