Home  |  Previous Page

from Chef Michael Rossi


2 cups - Fresh Basil
1/4 cup - Pine Nuts
3 cloves - Garlic Cloves
1/2 cup - Pecorino Romano or Parmigiano Reggiano, grated
1/2 cup - Extra virgin olive oil
to taste - Salt and Pepper
to taste - Lemon Juice


  • In a food processor or blender, combine the pine nuts, garlic and 2 tbsp. of oil and pulse until mixture is smooth.

  • Next add the basil, cheese and the remaining olive oil to the blender and blend until mixture is emulsified, about 3 minutes.

  • The mixture should creamy in consistency, not soupy!

  • Finish by adjusting seasoning with salt, pepper and fresh lemon juice.

Serve over pasta.

Keeps in refrigerator one week, or may be frozen.

Copyright 2003 - 2006 The Family Kitchen All Rights Reserved.
All trademarks and brands are property of their respective owners.
Use of this website constitutes acceptance of the Terms of Use and Privacy Policy.