Ingredients:
- 100 g basil leaves
- 2 garlic cloves, peeled
- 80 g raw pine nuts
- 100 g of extra virgin olive oil
- 50 g grated parmesan
- 30 g grated Sardinian or Roman pecorino
Preparation:
- Place the cheeses cut into large pieces in the mixing jug. Grind at speed 10, 30 seconds until pulverized. Set them aside.
- Put the rest of the ingredients in the mixing jug and press the “turbo” for 3 seconds. Repeat the operation 3 times.
- Incorporate the cheeses and mix at speed 1, 10 seconds.
- If the sauce is too dry for what you need, mix in a little more oil
Tips…
- You can store it for a long time in the fridge in a closed container – as long as it is covered with oil.
- Some people add a little lemon juice to the sauce. In this case, keep in mind that its expiration time is shortened substantially.
