Ingredients:

  • 2 cups (approx. 60g) Fresh Basil Leaves, packed
  • 1/3 cup (50g) Pine Nuts
  • 3 cloves Garlic, peeled and smashed
  • 1/2 cup (120ml) Extra Virgin Olive Oil
  • 1 tbsp Fresh Lemon Juice
  • 1/2 cup (50g) Parmigiano-Reggiano, freshly grated
  • 2 tbsp (20g) Pecorino Romano, freshly grated
  • 1/2 tsp Sea Salt
  • 1/4 tsp Freshly cracked Black Pepper

Instructions:

  1. Place your food processor bowl and blade in the refrigerator or freezer for 10 minutes to prevent heat-induced oxidation. In a dry skillet over medium-low heat, toast the pine nuts until fragrant and golden-brown, shaking the pan constantly. Immediately transfer to a plate to cool.
  2. Place the cooled pine nuts, smashed garlic, and lemon juice into the chilled food processor. Pulse 5–7 times until a coarse paste forms. Add the fresh basil leaves. While pulsing in short bursts, slowly drizzle in the olive oil through the feed tube until the basil is finely chopped but not pureed.
  3. Open the lid and add the grated Parmigiano-Reggiano, Pecorino, salt, and pepper. Pulse only 2 or 3 times to incorporate, ensuring the texture remains thick and slightly rustic.