Yield: 1 ½ pint
- 12 fluid ounces olive oil
- 3 ounces pine nuts
- 6 ounces fresh basil leaves
- 1 tablespoon garlic, chopped
- 4 ounces Parmesan, grated
- 4 ounces Romano, grated
- To taste kosher salt and cracked black pepper
1. Place one-third of the olive oil in a food processor or blender, and add in all remaining ingredients. Blend or process until smooth. With motor running, add remaining olive oil and continue blending until thoroughly incorporated.
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