Ingredients:

  • 2 cups (55g) fresh basil leaves, packed
  • 1/4 cup (30g) pine nuts
  • 2 cloves garlic, roughly chopped
  • 1/2 cup (50g) grated Parmesan cheese, finely grated
  • 1/4 cup (25g) grated Pecorino Romano cheese, finely grated
  • 1/2 cup (120ml) extra virgin olive oil
  • 1/4 teaspoon (1.5g) sea salt, or to taste
  • 1/8 teaspoon (0.75g) freshly ground black pepper, or to taste
  • 1 tablespoon (15ml) fresh lemon juice (optional)

Instructions:

  1. Heat a small skillet over medium heat. Add pine nuts and toast, stirring frequently, until lightly golden and fragrant (about 3-5 minutes). Watch them carefully – they burn easily! Remove from heat and let cool slightly.
  2. In the bowl of a food processor, combine the basil leaves, toasted pine nuts, garlic, Parmesan cheese, and Pecorino Romano cheese.
  3. Pulse the food processor until the ingredients are coarsely chopped.
  4. With the food processor running, slowly drizzle in the olive oil until a smooth paste forms. You may need to scrape down the sides of the bowl.
  5. Add salt, pepper, and lemon juice (if using). Pulse to combine. Taste and adjust seasonings as needed.
  6. Use immediately or transfer to an airtight container. For best results, top with a thin layer of olive oil before refrigerating.