2 cups fresh basil leaves, packed
Â˝ cup freshly grated Romano or Parmesan-Reggiano cheese (about 2 oz)
1/2 cup Olive Lucy Extra Virgin Olive Oil (Arbosana, Melgarejo Frantoio, or Picual)
1/3 cup toasted pine nuts
2 cloves garlic, minced
Sea salt and fresh ground pepper to taste
Mince the garlic first, then place the basil leaves and pine nuts into the bowl of a food processor. Pulse several times. Then add the garlic and cheese, pulsing several more times. Scrape down the sides of food processor bowl with a rubber spatula.
Then while the food processor is running, slowly add the Extra Virgin Olive oil in a small steady stream. This will help emulsify the mixture and keep the oil from separating. Stop once or twice during the process to scrape down the sides of the bowl.
When done, mix in salt and pepper to taste.
Toss with freshly cooked pasta, mix with sour cream or spread plain on toast or crackers!