• About 2 ounces Parmigiano-Reggiano cheese, cut into 1-inch pieces
  • About 1 ounce Pecorino Romano cheese, cut into 1-inch pieces
  • About ¼ cup pine nuts, raw
  • 2 large garlic cloves, crushed
  • 1 lemon
  • 1 teaspoon salt
  • ⅓ cup extra-virgin olive oil (EVOO)
  • 4 to 5 cups "Holy Basil" or small leaves of basil, buy 2 large bunches and pick smallest leaves (about 2½ ounces)


Serves: 4


In a food processor, pulse the cheese into coarse sand. Transfer to a bowl. Add nuts, garlic, zest of 1 lemon and salt to a food processor and pulse into a fairly smooth paste. Add cheese to nut paste and add about 3 tablespoons EVOO; process until smooth. Pulse process basil into sauce until fairly smooth, adding juice of 1 lemon and remaining EVOO.