Ingredients: 30 leaves of fresh basil 3 cloves of garlic 1 glass extra virgin olive oil 50 g Pecorino (strong firm sheep cheese) or alternatively Parmesan 30 g pine kernels (pinoli) Directions:1.Put the blender bowl in the freezer for ten minutes to cool it. Wash and dry the basil leaves. 2.Put all the ingredients together in the blender and work at high speed for about 1 minute. The longer it works the creamier the sauce. 3.If the sauce is too thick, dilute with a little olive oil. PS You can keep it in the freezer for a few months or in a jar in the refrigerator if covered in plenty of olive oil. |