Three varieties of basil combine to make a powerfully fragrant and versatile topping for pasta, chicken, or fish.
Recipe information
Total Time
45 min
Yield
Makes about 2 1/2 cups
Ingredients
4
garlic cloves
3
/4 cup pine nuts (1/4 pound)
2
cups grated Parmigiano-Reggiano
2
cups grated Pecorino Romano
3
cups packed Italian basil leaves
1
1/2 cups packed bush basil leaves
1
cup loosely packed fresh lemon basil leaves
2
cups packed flat-leaf parsley leaves
5
tablespoons olive oil
Need to make a substitution?
Preparation
Pulse garlic in a food processor until finely chopped, then add nuts, cheeses, a large handful of herbs, and 1 teaspoon pepper and process until chopped. Add remaining herbs one handful at a time, pulsing after each addition, until finely chopped. With motor running, add oil and blend until incorporated.