- 2 C. gently packed fresh basil leaves
- 3-4 cloves peeled garlic
- 1⁄4 C. pine nuts (walnuts, pecans, or almonds)
- 1⁄2 C. Parmegiano Reggiano cheese
- 1⁄2- 3⁄4 C. olive oil
- Pinch of salt
- Pinch of black pepper
Put everything except the olive oil into a food processor or blender and turn on low. Drizzle in olive oil until it becomes a slightly loose paste.
Store covered tightly. Freezes well.
