Cooking Instructions
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Step 1
Roast the
Pine Nuts (20 g)
.
Step 2
Combine the
Fresh Basil Leaves (40 g)
,
Salt (to taste)
,
Garlic (2 cloves)
, pine nuts,
Ground Black Pepper (to taste)
, and about half the
Extra-Virgin Olive Oil (120 mL)
in a small food processor or blender.
Step 3
Process, stopping to scrape down the sides of the container occasionally, and adding the rest of the olive oil gradually. Add additional water if you prefer a thinner mixture.
Step 4
When the mixture is almost smooth, toss in the
Parmesan Cheese (45 g)
and continue processing until combined.
Step 5
Store in refrigerator for a week or two, or in the freezer for several months.
