Ingredients
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Basil leaves 25 g
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Extra virgin olive oil 50 ml
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Parmesan cheese DOP 35 g
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Pecorino cheese 15 g
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Pine nuts 8 g
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Garlic ½ clove
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Coarse salt 1 pinch
Preparation
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Place the peeled garlic in the mortar and start crushing it along with the coarse salt.
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Add the basil leaves by turning the pestle first clockwise and then anti-clockwise until a bright green liquid is obtained.
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Add the pine nuts and pound until creamy.
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Gradually add the Parmesan and Pecorino cheese while continuing to mix.
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To make the sauce even creamier, add "El Gremal" Extra Virgin Olive Oil
