- 2 cups Fresh basil leaves, ripped and tightly packed
- ½ cup Extra virgin olive oil
- 3 tbsp Pine nuts
- 2 cloves Garlic, peeled
- ½ tsp Kosher salt
- ⅓ cup Parmigiano-Reggiano cheese, freshly grated
- 2 tbsp Pecorino romano cheese, grated
- 3 tbsp Butter, softened
Grate chunk of parmesan and scoop ⅓ cup into a small bowl. Reserve extra in refrigerator. Do the same with romano cheese, adding 2 tbsp to the reserved parmesan and storing the rest.Place garlic and salt in food processor. Pulse 2-3 times. Add basil, pine nuts, and olive oil to bowl and process until almost smooth. Place in a bowl and mix in cheeses and then the softened butter.Serve with linguine or any other pasta or roast vegetables.
- If freezing extra, do so without cheese or butter which lose flavor when freezing. Defrost and the add cheese and butter right before serving.
Calories: 824kcal | Carbohydrates: 4g | Protein: 11g | Fat: 87g | Saturated Fat: 23g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 48g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 1046mg | Potassium: 198mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1946IU | Vitamin C: 5mg | Calcium: 307mg | Iron: 2mg