¼ cup pine nuts, almonds or walnuts, toasted
3 garlic cloves, peeled
½ teaspoon salt
2 cups packed fresh basil leaves, torn
2 Tablespoons fresh parsley leaves (optional)
¼ cup extra-virgin olive oil
¼ cup finely grated Parmesan cheese or Pecorino Romano
In a mortar, pound the nuts, garlic, and salt into a paste with the pestle. Add basil one handful at a time and mash into the nut paste; repeat with remaining basil and parsley. Stir in olive oil and parmesan. Season with salt and pepper to taste.