Ingredients:

  • 2 cups (60g) fresh basil leaves, packed
  • 3 tbsp (45g) pine nuts, lightly toasted
  • 2 cloves (6g) garlic, peeled
  • ½ tsp (3g) coarse sea salt
  • ½ cup (115g) extra-virgin olive oil
  • ½ cup (50g) Parmigiano Reggiano, freshly grated
  • 2 tbsp (15g) Pecorino Sardo, freshly grated

Instructions:

  1. Create the aromatic paste by crushing garlic and sea salt into a smooth paste using a mortar and pestle, then grind in the toasted pine nuts until a thick, sandy consistency is achieved. If using a food processor, pulse garlic and nuts for 5 seconds.
  2. Incorporate the basil leaves in small batches. Use a circular grinding motion against the sides of the mortar or pulse in short 2-second bursts in a processor to prevent the blades from heating the basil.
  3. Stir in the grated Parmigiano Reggiano and Pecorino Sardo. Slowly drizzle in the extra-virgin olive oil while stirring constantly until the sauce reaches a velvety, cohesive consistency.