75g fresh basil leaves  
1 tbsp pine kernels  
1 garlic clove  
1/2 tsp sea salt  
200ml extra virgin olive oil (preferably Ligurian)  
2 tbsp freshly grated parmesan/pecorino  


Place the pine kernels, garlic clove and salt in a mortar and grind into a paste with a pestle. Add a few basil leaves and some of the olive oil and grind and stir with the pestle. Continue like this until you have used all the basil leaves and about half the olive oil and the sauce has a silky consistency.

Then add the parmesan (or pecorino) and the remaining oilve oil and mix well.

Source: Passione by Gennaro Contaldo

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