Ingredients
- 3 lb fresh basil leaves
- 1.5 cups extra-virgin olive oil
- 1 cup pine nuts
- 1/2 cup walnuts
- 4 cloves garlic, blanched
- 1 cup Parmigiano Reggiano, finely grated
- 1/2 cup Pecorino Romano, finely grated
- Sea salt & white pepper, to taste
Tip: Keep everything cold and pulse briefly to preserve bright green color.
Preparation
- Chill the blender jar 10 minutes. Blanch garlic until tender; cool.
- Add basil, garlic, pine nuts, cheeses and half the oil to the chilled jar. Blend just until creamy; scrape as needed.
- Season with salt and white pepper; stream in remaining oil for desired texture.
- Transfer to a container. Press parchment to the surface and add a thin oil layer to prevent oxidation.
- Storage: Refrigerate up to 2 months (covered with oil), or vacuum-seal and freeze up to 10 months.
Dietary Icons
Vegetarian
Gluten-Free
Egg-Free
Contains Dairy
Contains Tree Nuts
Nutrition (approx. per 2 Tbsp)
Calories 190 · Fat 19g (Sat 3.5g) · Carbs 2g · Protein 3g · Sodium 160mg
Estimates only; values vary by brands and exact yield. Metric weights for nuts/cheese are culinary approximations for cup measures.Use Suggestions
- Toss with trofie, linguine, or potato gnocchi—loosen with pasta water.
- Spread on grilled ciabatta with burrata and cherry tomatoes.
- Finish grilled fish or chicken; swirl into minestrone at the end.
- Whisk with lemon juice for a bright salad dressing.