- Yield: Makes about 3 cups
- 2 cups extra-virgin olive oil
- 1/2 cup Parmigiano Reggiano
- 1/4 cup pine nuts
- 1 teaspoon unsalted butter, room temperature
- 2 bunches basil, leaves only, well washed and dried
- Coarse salt and freshly ground pepper
In a food processor, combine the oil, cheese, pine nuts, and butter. Process until smooth. Add basil, and pulse to desired texture. Season with salt and pepper. Store, refrigerated, in an airtight container for up to 2 weeks.