- 2 cups fresh basil leaves
- 1/2 cup olive oil
- 1/2 cup grated parmesan or romano
- 1/2 cup grated grana Padano
- 4 garlic cloves, chopped
- 1/2 cup pine nuts, toasted
- 1/4 teaspoon salt
Using a pestle and mortar or a food processor, crush the basil. Add the olive oil, cheeses, garlic, pine nuts, salt, and crush until a paste is formed.
Serve with warm pasta, on top of pizza's, or plain with 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.
Recipe courtesy of Giuseppe Sacco and Franco Fassone, Genoa, Italy
Recipe courtesy of Rachael Ray