Ingredients:

  • 2 cups packed fresh basil leaves
  • 2 medium cloves garlic, peeled
  • 1 tsp fresh lemon juice
  • 0.5 tsp sea salt
  • 0.33 cup pine nuts
  • 0.5 cup high-quality Extra Virgin Olive Oil
  • 0.5 cup freshly grated Parmesan cheese
  • 2 tbsp Pecorino Romano

Instructions:

  1. Place the 0.33 cup pine nuts in a dry pan over medium heat for 2 minutes until golden and fragrant.
  2. Add the 2 cloves garlic and toasted nuts to the processor.
  3. Pack the 2 cups basil leaves into the bowl on top of the nut mixture.
  4. Pour in the 1 tsp lemon juice and 0.5 tsp sea salt.
  5. Pulse 5-7 times until the leaves are coarsely chopped but not pureed.
  6. While the processor is running on low, slowly pour in the 0.5 cup Extra Virgin Olive Oil.
  7. Add the 0.5 cup Parmesan and 2 tbsp Pecorino.
  8. Blitz for 3 seconds until the texture is velvety and uniform.
  9. If it’s too thick, add one tablespoon of water or more oil.
  10. Adjust salt only after the cheese is fully mixed in, as Pecorino is naturally very salty.