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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Serve hot over freshly-cooked pasta. Note: Use only a high-quality olive oil and do not substitute vegetable or peanut oil. If the sauce is too thick, thin with a little of the pasta cooking water. Store any leftover sauce in a sealed container in the refrigerator for up to 1 month. Ingredients:
1 cup fresh basil leaf, tightly packed |
2 garlic cloves |
coarse salt or rock salt |
2 tablespoons pine nuts |
1/2 cup olive oil |
2 tablespoons freshly grated parmesan cheese |
2 tablespoons freshly grated pecorino cheese or 2 tablespoons parmesan cheese |
Directions:
1. Place basil, garlic, salt and pine nuts in a blender or food processor. Whirl until finely chopped.
2. With motor running, add oil in a thin stream. Scrape down sides to make sure all solids are well mixed. Continue to blend until you attain a smooth sauce.
3. Add cheeses and give the machine one short burst to blend ingredients well.
4. Serve hot.
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