Three varieties of basil combine to make a powerfully fragrant and versatile topping for pasta, chicken, or fish.
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
Directions
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.
