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
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Giuseppe Sacco and Franco Fassone, Genoa, Italy
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