Ingredients
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1 cup (240 milliliters) basil leaves
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1/2 teaspoon (2.5 milliliters) coarse salt
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1 clove garlic, chopped
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1/2 cup (120 milliliters) pine nuts
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1 cup (240 milliliters) olive oil, divided
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1/2 cup (120 milliliters) grated parmesan cheese
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1/2 cup (120 milliliters) grated pecorino cheese
Directions
- 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 1/2 cup (120 milliliters) olive oil, and mix. Add grated parmesan, grated pecorino, and remaining 1/2 cup (120 milliliters) of olive oil and stir in.
- Serve tossed with Pasta Coins (see recipe).
