Ingredients:

  • 3 cups fresh basil leaves, packed (stems removed)
  • 1/3 cup pine nuts
  • 3 medium garlic cloves, peeled and roughly smashed
  • 1/2 cup extra virgin olive oil
  • 1/2 cup freshly grated Parmesan cheese
  • 2 tablespoons freshly grated Pecorino Romano cheese
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly cracked black pepper

Instructions:

  1. Place the pine nuts in a dry skillet over medium-low heat. Shake the pan constantly until the nuts are fragrant and golden, about 2–3 minutes.
  2. Remove the toasted nuts from the pan immediately and let them cool for 5 minutes. Adding hot nuts to the basil will cause the leaves to wilt and brown.
  3. Add the cooled pine nuts and smashed garlic cloves to the food processor. Pulse 5–7 times until they form a coarse, pebbly sand texture.
  4. Add the fresh basil leaves, lemon juice, and half of the olive oil. Pulse in short bursts while slowly drizzling in the remaining oil until the desired consistency is reached. Add the pine nut and garlic mixture back to the food processor and process until smooth.
  5. Add the grated Parmesan and Pecorino Romano. Pulse 2-3 more times just to combine, ensuring the cheese doesn't over-process into a paste.
  6. Season with sea salt and black pepper to taste. Serve immediately or store in an airtight container with a thin layer of olive oil on top.