1/4 cup (well-packed) of basil leaves - 30 g
A handful of pine nuts or walnuts - 20 g
1 tablespoon of coarse salt
2 cloves of garlic - 8 g
1 tablespoon of grated Parmesan cheese - 7 g
1 tablespoon of grated Pecorino cheese - 7 g
1/2 cup of olive oil - 120 ml
1/4 cup (well-packed) of basil leaves - 30 g
A handful of pine nuts or walnuts - 20 g
1 tablespoon of coarse salt
2 cloves of garlic - 8 g
1 tablespoon of grated Parmesan cheese - 7 g
1 tablespoon of grated Pecorino cheese - 7 g
1/2 cup of olive oil - 120 ml
In a mortar, thoroughly grind the basil leaves with the pine nuts or walnuts, lightly toasted in the oven, garlic, and coarse salt
Continue grinding and gradually add the two types of cheese
Transfer to a bowl
Add the olive oil gradually, stirring with a wooden spoon
Finally, aim for a bright green cream
It's perfect for serving with pasta
Serves 4 people
Note: If you don't have a mortar, grind all ingredients in a blender, except the olive oil, which should be added last and gradually.
