Ingredients:
1 c basil (24g)
1/8 c pine nuts, toasted carefully in a skillet over low heat
1-2 garlic cloves, toasted in their skins, with the pine nuts
1/4 c parmigiano reggiano, grated
1/4 t salt
3 T olive oil
Methodology:
In a mortar:
Grind the garlic cloves and salt to a paste using the side of a knife. Chop the pine nuts and add them, the garlic paste and the cheese to the mortar and grind to a rough paste. Finely chop the basil, add it to the mortar and mix thoroughly with the pestle, until the basil pieces are very small. Add the olive oil in increments, mixing thoroughly. Store tightly covered in the refrigerator.
Larger batches should be made in a food processor. In that method, all ingredients should be added at once and processed until desired fineness.
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