Ease of preparation rating: Easy
Yield: 1 ½ cups
1 cup (240 ml) basil leaves
½ teaspoon (2.5 ml) coarse salt
1 clove garlic, chopped
½ cup (120 ml) pine nuts
1 cup (240 ml) olive oil, divided
½ cup (120 ml) grated parmesan cheese
½ cup (120 ml) grated pecorino cheese
Wash and dry basil leaves. Add basil leaves and salt to mortar and pestle and muddle. Add garlic and pine nuts and grind to a paste. Spoon into a bowl, add ½ cup (120 ml) olive oil, and mix. Add grated parmesan, grated pecorino, and remaining ½ cup (120 ml) of olive oil and stir in.
Serve tossed with Pasta Coins (see recipe).