Ingredients:

  • 2 cups (60g) Fresh Basil Leaves, packed, stems removed
  • 2 large Garlic Cloves, peeled and smashed
  • 1/3 cup (45g) Pine Nuts
  • 1/2 cup (50g) Parmigiano-Reggiano, freshly grated
  • 2 tbsp (15g) Pecorino Romano, freshly grated
  • 1/2 cup (120ml) Extra Virgin Olive Oil, cold-pressed
  • 1/4 tsp Sea Salt
  • 1/8 tsp Freshly cracked black pepper

Instructions:

  1. Place pine nuts in a dry skillet over medium heat. Shake the pan frequently until they are fragrant and turn a pale mahogany color, approximately 3 minutes. Remove from heat and let them cool completely.
  2. Place the cooled toasted nuts and smashed garlic cloves into a food processor. Pulse until they form a coarse, sand-like meal.
  3. Add the fresh basil leaves to the processor. Pulse in short bursts to break down the leaves without generating heat.
  4. While pulsing on low, slowly drizzle the extra virgin olive oil into the mixture. This creates a stable emulsion and ensures a velvety texture.
  5. Add the grated Parmigiano-Reggiano and Pecorino Romano. Pulse one final time to combine. Season with sea salt and black pepper to taste.