Ingredients
6 cups loosely packed basil
1/3 cup pine nuts, italian
1/3 garlic clove
1/2 cup olive oil, ligurian
1 teaspoon sea salt
1/3 cup parmesian reggiano, pecorino sardo, each
Preparation
chill blender in freezer, soak basil leaves in water, 5 minutes
combine nuts and garlic in chilled blender, cover with olive oil. Puree until nuts are very finely chopped and mixture is creamy,, then add salt. In 4 additions, lift ba
In 4 additions, lift basil from water and shake. pulse until smooth and bright green. Add 2 cheeses and pulse again. Transfer to container. refrigerate for up to 3 days or freeze for 3 months.
