Preparation

  1. In a food processor or blender, combine the basil leaves, pine nuts, blanched garlic, and grated Pecorino Romano. Pulse until finely chopped.

  2. With the processor running, slowly drizzle in the olive oil until the mixture forms a smooth, emulsified paste.

  3. Taste and adjust seasoning if needed (you can add a pinch of salt or more cheese to your preference).

  4. Transfer to a jar or airtight container. Use immediately or refrigerate for up to a week.

  5. Serve tossed with pasta (I recommend orecchiette), spread on sandwiches, or as a topping for roasted vegetables.