- 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.