Elaine
Sep 1, 20212 min read
Presto…Pesto!
Preserve your fresh basil by whirring up the most magical of condiments. ½ cup pine nuts, toasted 3 Oz Parmesan, grated (about ¾ cup) 2 or more garlic cloves, finely grated 6 cups basil leaves ¾ cup extra-virgin olive oil 1 Tsp kosher salt (if desired) Toast pine nuts in a dry hot skillet or in the oven on baking sheet at 350° tossing occasionally, until golden brown. Transfer to a food processor and let cool. Add cheese and garlic and pulse until finely ground, about 1 minut
