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This Genoese sauce for pasta also goes well with vegetables and as a dip or spread for bruschetta.
Serves 4-6
- 4 Handfuls of fresh basil leaves
- 1/4 cup pine nuts
- 1/4 cup freshly grated Parmesan or Pecorino cheese
- 1 Large garlic clove, crushed
- 5-6 tbsp extra virgin olive oil
- 1 Combine the basil, pine nuts, cheese, and garlic in a food processor or blender and blend. Until finely chopped.
- Scrape down the sides of the bowl. With the machine running add the oil through the feed tube in a slow steady stream until a thick sauce is formed. For a thinner sauce, add more olive oil.
- If you don't have a processor, put the basil and garlic in a mortar and pound with a pestle. Add the pine nuts, a few at a time, then the cheese and oil alternately until you have a thick paste. Add more oil if desired.
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