1.  In a small skillet over low heat, place the pine nuts. Toast the nuts until they are lightly golden on all sides and then remove the pan from the heat.

2.  In a mixing bowl or the bowl for a food processor, add the basil, toasted pine nuts, garlic, cheese and a pinch of salt. If using an immersion blender, add 1/2 cup olive oil and blend until the mixture is a smooth sauce, roughly the consistency of yogurt. If using a food processor, close the lid and start pureeing the ingredients. Open the chute and gradually add a thin stream of olive oil until the mixture combines to the desired consistency.

 

 

 

3.  Serve over your favorite pasta or with bruschette for dipping.

Notes

- Parmigiano Reggiano cheese can be substituted for the pecorino in this dish.