4 Cups of loosely packed fresh basil leaves washed and dried Pinch of coarse sea salt 2 cloves of garlic peeled 3 tablespoons of pine nuts lightly toasted 2 tbsps. of freshly grated Pecorino Romano Cheese 3-44 tbsp. of Extra Virgin Olive oil
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4 Cups of loosely packed fresh basil leaves washed and dried Pinch of coarse sea salt 2 cloves of garlic peeled 3 tablespoons of pine nuts lightly toasted 2 tbsps. of freshly grated Pecorino Romano Cheese 3-44 tbsp. of Extra Virgin Olive oil
Ready In: 15 minutes
Number of Servings: 6
