1/2 cup pine nuts
4 cloves garlic
3 cups packed fresh basil leaves
1/2 cup freshly grated Parmesan
1/2 teaspoon each salt & pepper
1/2 cup extra virgin olive oil
Juice of 1/2 lemon (optional)
Put everything but lemon and olive il in food processor. Blend. As it is bleeding, pour in the olive oil. Taste and adjust seasonings. If you feel like it needs more brightness, add the lemon juice.
Makes about 2 cups worth. Keep, jarred, in your fridge for up to 2 months.
Recommended uses: pasta (duh), paninis, eggs, and Caprese salad (see my last post for a recipe).
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