Hands-On Time
25 Mins
Total Time
25 Mins
Yield
Makes 3 cups
Marcus Nilsson

How to Make It

Step 1

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.

Step 2

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.

Step 3

Refrigerate in an airtight container for up to 5 days.

Chef's Notes

 

 

Ratings & Reviews

/5
Reviews
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