Rating: 3.5 stars
21 Ratings
  • 5 star values: 8
  • 4 star values: 3
  • 3 star values: 6
  • 2 star values: 4
  • 1 star values: 0

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Credit: Marcus Nilsson

Recipe Summary

hands-on:
25 mins
total:
25 mins
Yield:
Makes 3 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of salted water to a boil. Fill a large bowl with ice and water and set aside nearby. Cook the basil in the boiling water until bright green, about 10 seconds. Transfer to the prepared ice bath using a slotted spoon. Let the basil cool, then drain and squeeze dry.

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  • Pulse the pine nuts and garlic in a blender until finely chopped, scraping down the sides as needed. Add the pecorino, Parmesan, basil, and ½ cup water and process until a puree forms, scraping down the sides as needed. With the machine running, slowly add the oil and process until very smooth. Add ¼ teaspoon salt and pulse twice to combine.

  • Refrigerate in an airtight container for up to 5 days.

Nutrition Facts

182 calories; fat 18g; saturated fat 3g; cholesterol 5mg; sodium 164mg; protein 4g; carbohydrates 2g; fiber 1g; iron 1mg; calcium 142mg.
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