Requires a mortar & pestle, or a food processor

Ingredients

• 2 cups fresh basil leaves, packed
• 1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
• 1/2 cup extra virgin olive oil
• 1/3 cup pine nuts or walnuts
• 3 medium sized garlic cloves, minced
• Salt and freshly ground black pepper to taste

Instructions (mortal & pestle)

• Combine the basil in with the pine nuts, in a mortar and pound into a grainy paste with pestle
• Add cheese to mortar and combine
• Add oil in teaspoon increments and combine into smooth paste
• Add salt & pepper to taste

Instructions (food processor)

• Add nuts to food processor and pulse several times until nuts are pulverized into a coarse meal
• Add basil and pulse several times until finely chopped
• Add cheese and pulse to combine
• Add oil in teaspoon increments and pulse until well blended
• Add salt and pepper to taste

Serve with pasta, or over baked potatoes, or spread over toasted baguette slices.

Yield: Makes 1 cup.

Shamelessly stolen from Simply Recipes.