4 cups (about 4 ounces) fresh basil leaves
1/3 cup toasted pine nuts
3 cloves garlic, peeled
1/2 cup extra-virgin olive oil
1/2 cup freshly grated Parmesan cheese
1/4 cup freshly grated Pecorino Sardo or Romano
Kosher salt and freshly ground black pepper
Serving suggestion: Cooked pasta.
Important: Dose your sauce.... some people like the sauce thin, others like it very dense....which basically means less or more sauce that goes in the pasta...The Genovese tradition is to use a small ladle of the pasta water-the one you boiled the pasta in-and use it to dilute the sauce when you mix it in the pasta.