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Appears in

Food of the Sun: A Fresh Look at Mediterranean Cooking

Food of the Sun

By Alastair Little and Richard Whittington

Published 1995

  • About

The classic Italian pasta sauce also works wonders as a relish for many vegetable, poultry and fish dishes. It will keep for a week in the refrigerator, filmed with oil in a tightly sealed jar.


  • 2 large bunches of basil leaves (sufficient to fill the bowl of a processor after the stems have been removed and when loosely packed)
  • 2 large garlic cloves
  • 150 g/5ΒΌ oz Reggiano Parmesan cheese
  • 85 g/3 oz pine nuts
  • about 300 ml/Β½ pt extra-virgin olive oil



Destalk the basil leaves. Peel and chop the garlic. Break the cheese into pieces small enough to push down the feeder tube of the food processor.

Turn on the processor at full speed and work the cheese until it has the texture of coarse breadcrumbs. Do not over-process. Add the garlic and pine nuts and whizz briefly to incorporate. Stop the processor between each ingredient addition. Now add the basil and work again briefly until all the ingredients are evenly mixed.

With the processor working continuously, pour in the oil in a thin stream to achieve a thick oily paste. Taste and add salt and pepper as you like. Process again briefly to incorporate the seasoning and taste.

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