Consorzio Pecorino Romano

Wash 3 bunches of small basil leaves. Dry with a soft cloth. Put the basil, a clove of garlic, 30 gr. pine nuts, 1/4 glass of olive oil in a blender. Blend at moderately high speed until the sauce becomes creamy. Add the “Pecorino Romano”, Parmesan and salt, blend for a few seconds longer, avoiding lumps as the cheeses combine. Add another 1/4 glass of olive oil and salt to taste.