Preparation info
  • Makes about

    300 ml

    • Difficulty


Appears in
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


  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 textur