2 cups of tightly packed fresh basil leaves
1/2 cup extra virgin olive oil
3 Tbsp. pine nuts
3-4 garlic cloves, chopped
3-4 serrano peppers, stems removed and chopped into chunks
Pinch of kosher salt
1/2 cup freshly grated Parmigiano-Reggiano cheese
2 Tbsp. freshly grated Pecorino Romano cheese
3 Tbsp. unsalted butter, softened to room temperature
1. Rinse the basil leaves under cold water or in a salad spinner. Blot the basil dry with paper towels.
2. Place the basil, garlic, olive oil, pine nuts, serrano pieces and a pinch of salt into a food processor bowl. Process the mixture until you have a creamy consistency. If the mixture is too dry, add a splash more olive oil and pulse a little more.
3. Empty the basil puree into a bowl.
4. Mix the two cheeses in until thoroughly incorporated. Then, add the softened butter and mix until it is also thoroughly incorporated.