How to make it
6 steps. Take it one step at a time.
Clean the basil leaves
Clean the basil leaves in cold water and dry them very carefully with a paper towel, ensuring they are not bruised.
Place the garlic cloves and a few grains of coarse sea salt
Place the garlic cloves and a few grains of coarse sea salt in a marble mortar. Pound with a wooden pestle until it becomes a creamy consistency.
Add the pine nuts
Add the pine nuts to the mortar and crush them into a thick paste with the garlic mixture.
Add the basil leaves and continue pounding
Add the basil leaves and continue pounding with a circular motion of the pestle, moving from the sides to the center, until the leaves release their bright green oil and form a paste.
Stir in the grated Parmigiano-Reggiano and Pecorino Fiore Sardo cheeses
Stir in the grated Parmigiano-Reggiano and Pecorino Fiore Sardo cheeses until well incorporated.
Slowly pour in the extra virgin olive oil while stirring continuously
Slowly pour in the extra virgin olive oil while stirring continuously with the pestle to emulsify the sauce into a smooth, thick consistency.
A little kitchen wisdom
To preserve the bright green color, ensure the basil leaves are completely dry after washing and avoid overheating if using a food processor. Use high-quality Extra Virgin Olive Oil for the best flavor profile.
