Ingredients:
2 garlic cloves, finely chopped
50 g whole blanched almonds
50 g basil leaves, roughly torn
4 tablespoons pecorino cheese, grated
150 ml extra virgin olive oil
lemon juice, to taste
salt & fresh ground pepper
Directions:
Pound the garlic and almonds in a large pestle and mortar with a little salt.
Add the basil leaves, a few at the time, pounding and grinding the leaves against the side of the bowl.
Stir in the grated cheese and mix well.
Beat in the olive oil and lemon juice, salt and freshly ground black pepper to taste. Store in a screw top jar in the refrigerator until ready to serve.
Servings: 4
Time preparation: 5 min.
Time total: 20 min.