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Preparation info

  • Makes about

    300 ml

    • Difficulty


Appears in

The Italian Regional Cookbook

The Italian Regional Cookbook

By Valentina Harris

Published 2017

  • About


  • about 75 g/3 oz fresh basil leaves, washed but not bruised, dried carefully
  • large pinch of sea salt
  • 3 garlic cloves, peeled and cut in half
  • 100 g/ oz pine kernels
  • 25 g/1 oz/ cup grated Parmesan or pecorino (or a mixture of the two)
  • 200 ml/7 fl oz/scant 1 cup extra virgin olive oil
  • sea salt and ground black pepper


  1. Put the basil, salt and garlic into a mortar and crush with a pestle until reduced to a smooth green paste. Alternatively, use a food processor.
  2. Add the pine kernels and grated cheese and pound or process again until the pine kernels are all crushed.
  3. Add the oil, a little at a time, stirring with a spoon, until you have reached a smooth, creamy texture. You may not need to use all of the oil. Season to taste, and use as required.