- 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.