Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pine Nut | 1 oz (28g) | 191 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Nut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 oz (100 g ) fresh basil
- About 8 oz (200 g) extra virgin olive oil
- ⅓ cup freshly grated Pecorino Romano or Parmigiano-Reggiano cheese or a 1:1 mixture.
- ¼ cup pine nuts or nut of choice (optional)
- 4 cloves garlic
- Freshly ground salt and pepper (to taste)
Directions
Preheat the oven to 425 °F (220 °C) .
If using, toast the pine nuts in an ovenproof pan for 10–15 minutes, checking every 5 minutes to prevent excessive browning or burning.
In a small frying pan (skillet), heat 2 tbsp of the olive oil on medium heat.
Crush the garlic and sauté in the oil until soft, about 2–3 minutes.
Combine the basil, garlic, cheese, pine nuts and oil in a mortar and pestle until it forms a smooth paste, or use a food processor or blender and chop finely, slowly adding the oil to reach the paste-like consistency.