Ingredients
* 2 cups packed fresh basil leaves
* 2 cloves garlic
* 1/4 cup pine nuts
* 2/3 cup extra-virgin olive oil
* Kosher salt and freshly ground black pepper, to taste
* 1/2 cup freshly grated Pecorino cheese (see Cook’s Note)
Serve with elbow macaroon and diced tomatoes.
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