1 1/2 cup of basil leaves
2 cloves of garlic (whole)
1/2 cup of pine nuts
1/3 cup of asiago cheese (you may grate this, or cut into cubes)
1/3 cup of manchengo cheese (you may grate this, or cut into cubes)
1/3 cup of olive oil
2 teaspoons of lemon juice
1 teaspoon ground black pepper
Salt to taste
In a medium skillet, over medium heat, add the 1/3 cup of olive oil, the pine nuts, and the garlic. Let saute until the pine nuts are a deep golden color (don’t burn). Turn off heat.
In a blender, add the basil, the cheeses, the lemon juice, black pepper, and the pine nuts (with the garlic and the olive oil). Puree the contents until blended well, and add extra olive oil if needed. Add salt to taste.
Recipe yields one cup.