Ingredients:

  • 2 cups (50g) packed fresh Genovese basil leaves
  • 2 cloves (6g) garlic
  • 1 tbsp (15ml) fresh lemon juice
  • 1/3 cup (50g) pine nuts
  • 1/2 cup (50g) freshly grated Parmesan cheese
  • 1/3 cup (30g) freshly grated Pecorino Romano cheese
  • 1/2 cup (120ml) extra-virgin olive oil
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) freshly cracked black pepper

Instructions:

  1. Place the toasted pine nuts and chopped garlic into the food processor. Pulse several times until the nuts are broken down into a coarse, sandy meal.
  2. Add the packed basil leaves, lemon juice, salt, and pepper. Pulse in short, 1-second bursts until the basil is finely chopped but still holds some texture.
  3. While the processor is running on a low setting, slowly drizzle in the chilled extra-virgin olive oil in a steady stream. Once integrated, add the grated Parmesan and Pecorino and pulse one last time until combined.