Ingredients:
- 100 g basil leaves
- 2 peeled cloves of garlic
- 80 g raw pine nuts
- 100gr extra virgin olive oil
- 50gr grated Parmesan cheese
- 30gr grated pecorino sardo or romano cheese
Preparation:
- Place the coarsely chopped cheeses in the blender. Blend on speed 10, 30 seconds until pulverised. Set aside.
- Place the remaining ingredients in the mixing jar and press “pulse” for 3 seconds. Repeat the operation 3 times.
- Add the cheeses and mix on speed 1, 10 seconds.
- If the sauce is too dry for your intended use, add a little more oil.
Tips…
- You can keep 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 shelf life will be substantially shortened.
