Ingredients:
- 80 g basil leaves
- 50 grams of Parmesan
- 30 g pecorino
- 30 grams of pine nuts
- 150 grams of extra virgin olive
- 1 clove garlic
- salt
Wash the basil and dry it well, trying not dented. Put in blender
Parmesan, pecorino, pine nuts, garlic and basil and blend for a few seconds (20 seconds).
Combine the oil and salt and blend for a few seconds.
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