I love to use Pecorino Romano cheese, but you can use Parmesan or another similar hard cheese and it will still be nice.
3 cups basil leaves, stems removed
2 cloves garlic
2 Tbsp pine nuts
1/3 cup Extra Virgin Olive Oil
1/2 cup Pecorino Romano plus 1/4 cup
2 tsp lemon juice
1 cup heavy cream
2 Tbsp unsalted butter
2-4 tsp kosher salt (set to your desired taste)
Pinch of red pepper flakes
1 tsp garlic powder
1 tsp ground black pepper
In a food processor or blender, add basil leaves, garlic cloves, pine nuts, and lemon juice, and 2 tsp of salt. Start blending and stream in olive oil. Once your paste is well-blended, pulse in the 1/2 cup of cheese. Set aside.
In a medium sauce pan, melt the butter. Then add the basil paste. Mix together and then whisk in the heavy cream. Add garlic powder and pepper. Remove from heat and melt in the remaining cheese. Taste it. It will likely need more salt, so add and mix in another teaspoon or two (or more after tasting if you think you need it) of salt. Serve over pasta or use as a dipping sauce for bread. It would probably be good over some roasted potatoes too.
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