- 2 cups fresh basil leaves
- 1/2 cup fresh parsley leaves
- 1/4 cup grated Parmigiano-Reggiano
- 1/2 cup olive oil
- 4 garlic cloves
- 1/4 cup pine nuts
Using a pestle and mortar, combine the basil and the parsley and crush until a paste starts to form. Add the rest of the ingredients and continue to crush until a creamy paste has formed.
Serve with pasta or bread.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results