- 50 g of basil leaves (about 60/65 leaves)
- ½ cup of extra virgin olive oil
- 70 g (½ cup) of Parmigiano Reggiano (Grana Padano )
- 30 g (2 tablespoons) of Pecorino Fiore Sardo (skipped)
- 2 peeled garlic cloves
- 15 g (1 tablespoon) of pine nuts
- 4/5 grains of coarse salt
- ice(skipped)
Note for me: Besides the skipped, I used food processor instead of mortar; mix together and grind; and without measuring. they are still yummy!