Ingredients
4 c. packed fresh basil (no stems) - blanched 30 seconds & shocked in ice water
1/2 c. olive oil
1/2 c. grated parmagianno-romagna cheese
1/4 c. pine nuts
3 Tbls. grated pecorino-romano cheese
2 cloves garlic
sea salt
Preparation
Blanch & shock basil (younger the better). Do in this order in food processor and pulse and pack with spatula: 1. garlic, 2. pine nuts, 3. basil, 4. sea salt, 5. olive oil in SLOW stream, 6. parmagianno, 7. pecorino. Serve the same day.
