Yield: 1/2 cup
Ingredients:
- 4 cups basil leaves, packed
- 1/2 cup Parmesan Reggiano, grated
- 1 1/2 tablespoon pine nuts, toasted
- 4 teaspoon garlic, minced
- 3 tablespoons olive oil, extra-virgin
- coarse salt, to taste
- black pepper, to taste
Directions:
- Pulse the basil in a food processor until coarsely chopped. Add the cheese, pine nuts, garlic, and olive oil and process until smooth. Season with salt and pepper.
Notes:
If making ahead, place in a small storage container, and cover with olive oil. Store refrigerated
up to 1 week.
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