Ingredients:

• 5 cups young sweet basil packed
• 1 3/4 oz parmesan cheese (seasoned parmigiano reggiano or grana padano)
• 1 oz pecorino
• 1/2 cup olive oil
• 3/4 tsp sea salt
• 1/4 cup pine nuts
• 2 cloves garlic

Directions:

• Shred cheese into bowl and set aside
• In mortar bowl, combine the pine nuts, garlic and ¾ teaspoon salt. Mash with pestle until ingredients create a peanut butter–like paste forms, scraping the bowl as needed.
• Add the cheeses and about ½ of the oil to mixture and combine
• Chop basil in food processor and add mixture above
• Continue to chop in food processor while slowly adding remaining oil to create a thick, creamy texture