Makes about 3 cups
Ingredients
- 1 oz (3 tablespoons) pine nuts
- 1 small garlic clove
- Kosher salt as needed
- 3/4 cup extra-virgin olive oil, plus as needed
- 8 oz basil leaves (about 4 cups loosely packed leaves)
- 2 oz (1/2 cup) grated Pecorino Romano
- 2 oz (1/2 cup) grated Parmigiano-Reggiano
Directions
- In a large mortar, using the pestle, crush the pine nuts, garlic and a generous pinch of salt with about 2 tablespoons of oil.
- Add the basil leaves and continue mashing the mixture and gradually adding the remaining oil until a semi-liquid paste forms.
- Add both cheeses at the end and mix to combine. (To prepare in a food processor, add all the ingredients to the bowl of the processor and purée just until a paste forms.) Store in a jar, covered, with extra-virgin olive oil, for up to 3 days.
