This recipe comes in handy when an abundance of basil grows in our garden.
Preparation Time: 5 minutes
Cooking Time: 5 minutes
1-2 oz pack of pine nuts
1/2 tbsp extra virgin olive oil
1 cup grated Parmigiano Reggiano
4 cups basil leaves, lightly packed
1 tbsp roasted garlic in oil
The juice of 1/2 lemon
1. In your pan on medium heat, toast the pine nuts and stir. Remove from heat.
2. Wash basil leaves and remove excess water. In a blender or hand blender, place washed basil leaves. Start to pulse and slowly add olive oil.
3. Add toasted pine nuts and pulse. Then add the cheese, garlic, and salt and pepper to taste. Blend until it looks puree. Ready for pasta such as gnocchi, or a seasoning on chicken or a meat, especially lamb.