|3 tablespoons||Pine nuts|
|2 cups||Fresh basil leaves|
|1 pinch||Sea salt|
|¼ cup||Freshly grated parmigiano|
|3 tablespoons||Freshly grated pecorino|
|5 ounces||Ligurian extra virgin olive oil|
In a large stone mortar, place pine nuts, basil, garlic and salt and grind with a pestle until paste. Add cheeses and drizzle in olive oil, beating with a wooden spoon. Store in jars, topped with extra virgin olive oil.
Recipe by: Molto Mario
Posted to MC-Recipe Digest V1 #506 by Sue <suechef@...> on Mar 08, 1997.
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