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
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Mateo Mistura, Four Seasons, Italy
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