Ingredients
- 1/2 cup pure oil or extra virgin olive oil from Liguria
- 1/2 cup Italian pine nuts
- 1/2 clove garlic
- 3 cups Genovese basil
- 1 pinch coarse salt
- 1 cup Parmesan cheese
- 3/4 cup Pecorino cheese
Directions
- Put oil, garlic, and pine nuts in a blender. Process until the mixture becomes a white cream.
- Wash the basil and pat dry. Leave some water droplets clinging to leaves. Add to the mixture in the blender. Add the salt.
- Pulse the mixture until the basil is worked inside the white cream.
- Speed up the blender until the white cream turns light green. Do not let the blender get too hot or the cheese will melt when added.
- Add both cheeses and pulse until the cheese is fully incorporated inside the light green mixture.
Tips/Techniques
Serving Suggestions:
Best with fresh pasta. Great for bread dipping. Can be used in rice or on pizzas.
Beverage Suggestions:
Water or a nice white wine from the Ligurian or Piedmont region of Italy (Pigato, Lumissina, or Gavi).
Search or Browse Recipes
Course
Cuisine
Occasion
Theme