Ingredients
Scale
- 2 cups fresh basil leaves, packed (can sub half the basil leaves with baby spinach or other greens)
- 1/2 cup freshly grated Romano or Parmesan-Reggiano cheese
- 1/3 cup extra virgin olive oil
- 1/3 cup pine nuts (can sub chopped walnuts)
- 3 garlic cloves, minced (about 3 teaspoons)
- 1/4 teaspoon salt, more to taste
- 1/8 teaspoon freshly ground black pepper, more to taste
Instructions
- Place the basil leaves and pine nuts into the bowl of a food processor and pulse a several times.
- Add the garlic and Parmesan or Romano cheese and pulse several times more. Using a rubber spatula, scrape down the sides of the food processor bowl.
- While the food processor is running, slowly add the olive oil in a steady small stream. Doing this will emulsify the mixture and help keep the olive oil from separating. Occasionally stop to scrape down the sides of the food processor.
- Stir in salt and freshly ground black pepper, add more to taste.
- Toss with pasta, or drizzle over roasted vegetables or use in a panini or pizza.
To Freeze:
- Use an ice cube tray or place big spoonfuls on a wax paper lined tray and place in the freezer until solid. When firm, transfer to a ziplock bag.