4 packed cups fresh basil leaves 2 cloves garlic, minced 1 cup grated Parmigiano-Reggiano 6 tbsp pine nuts (or walnuts) 1/2 cup The Olive Organic Basil Infused EVOO salt to taste In a food processor, combine basil leaves, garlic, Pecorino, Parmigiano, pine nuts and olive oil. Blend until smooth. Serve as a condiment, on sandwiches, or tossed into hot pasta.
