1 Clove garlic
2 Fistfuls (a technical term 😉 fresh basil leaves
1 oz pine nuts
½ Cup olive oil
sea salt to taste
Optional if you are not dairy sensitive:
4 Tbs grated pecorino cheese
4 Tbs grated parmesan cheese
Add all of the above ingredients into a Magic Bullet or food processor and chop.
Alternately, chop the basil leaves and crush the garlic and pine nuts and combine together.
Note: the amount of salt you will need will vary with the salt content of the cheeses. Some pecorino cheeses are far more salty than others.