Ingredients
- 3 cups packed fresh basil leaves
- ⅓ cup pine nuts
- 2 cloves garlic
- ½ tsp coarse sea salt
- ½ cup grated Parmesan cheese
- 2 tbsp grated Pecorino Sardo cheese
- ½ cup extra-virgin olive oil
Method
- Toast the pine nuts in a dry skillet over medium-low heat until lightly golden, then let them cool.
- Pulse the garlic, salt and pine nuts in a food processor until finely chopped.
- Add the basil and pulse in short bursts, scraping down the sides, until finely minced.
- With the machine running, pour in the olive oil in a thin stream.
- Transfer to a bowl and stir in both cheeses by hand.
Notes
Makes about 1 cup, enough for 1½ pounds of pasta. Thin it with a little pasta water when tossing.
To store, cover the surface with a thin layer of oil and refrigerate up to 5 days, or freeze without the cheese.