Servings: Makes 4 servings
Ingredients 1/4 cup pine nuts2 ounces fresh basil leaves2 cloves garlic1 tablespoon imported Parmesan cheese , grated1 tablespoon imported Pecorino cheese , gratedScant cup extra-virgin olive oilSalt to taste2 tablespoons extra-virgin olive oil3 cups roughly chopped tomatoes1 small onion , finely chopped3 cloves garlic1 teaspoon seasoning salt (or more, to taste)Freshly ground black pepperChopped fresh basil
Lightly toast the pine nuts in a hot oven, about 400°F.
Rinse and dry the basil leaves. Place in a mortar or blender, add salt, garlic and the pine nuts and pound or blend into a paste. Add the cheeses gradually. When the paste is smooth, transfer to a bowl and gradually stir in the olive oil, using a wooden spoon.
Place the two tablespoons of olive oil in a saucepan with garlic and onion; simmer. Add the tomatoes, basil, seasoning salt and pepper. Simmer for 20 to 30 minutes until the tomatoes have reduced almost to a puree. Press through a sieve or strainer.
Check the seasoning and if desired, stir in any remaining basil before serving. Serve over pappardelle or your favorite pasta (prepare according to directions on the box.)