1 cup fresh basil, tightly packed
1 cup parsley (Italian, if possible), tightly packed
3 cloves garlic, chopped
1/4 cup pine nuts (may also be called pinoli or pignoli)
1/2 cup grated Pecorino Romano cheese (or other good-quality Romano cheese with bite)
1/4 cup olive oil
- Place the ingredients listed above the olive oil in a food processor - blend to a paste. (If it seems it's not working well, drizzle in 1 tablespoon of olive oil to lubricate)
- Add the rest of the olive oil in dribbles, until the mixture has the consistency of thick cream.
This can be frozen. We'd put a single-serving (about 1/4 to 1/6th of this recipe) in a plastic baggie to freeze, so a single person could have it any time. Just remove from the plastic bag, put in a microwave-safe bowl, and microwave on medium to low power for 1 minute intervals until it's soft again.
Some recipes will say to add salt. We don't, because Romano cheese is salty enough.
When you make your pasta, reserve a little of the pasta water (maybe 1/4 cup?) when you drain. Dilute the sauce with that so it spreads better.