Ingredients
- 3 garlic (cloves)
- 180 ml olive oil
- 100 gr loosely packed basil (fresh)
- 40 gr parmesan cheese (freshly grated)
- 36 gr pine nuts
- 24 gr romano pecorino cheese
- 3 gr salt
Parmesan cheese Put basil, oil, pine nuts, garlic and salt into a blender or food processor. Process until smooth. Pour sauce into small bowl. Add Parmesan cheese and Romano pecorino cheese or extra Parmesan cheese. Mix to blend. Taste and adjust for seasoning. If you plan to freeze the sauce, add the cheese after the sauce has thawed.
