Follow these steps for perfect results
garlic cloves
peeled
pine nuts
fresh basil leaves
lightly packed
parmesan cheese
grated
extra-virgin olive oil
Salt
Pepper
Peel 2-3 garlic cloves.
Measure 1/4 cup of pine nuts.
Place garlic and pine nuts in a food processor or blender.
Whirl until coarsely chopped.
Rinse and drain 4 cups of lightly packed fresh basil leaves.
Gently pat the basil leaves dry.
Add the basil leaves to the garlic mixture in the food processor or blender.
Add 1 cup of grated parmesan cheese.
Add 3/4 cup of extra-virgin olive oil.
Whirl until smooth, stopping to push basil down into the blades if using a blender.
Add salt and pepper to taste.
Refrigerate for best flavor.
Expert advice for the best results
Toast pine nuts lightly for a more intense flavor.
Use high-quality extra-virgin olive oil for the best taste.
Adjust the amount of garlic to your preference.
For a vegan option, substitute nutritional yeast for Parmesan cheese.
Everything you need to know before you start
5 minutes
Can be made 2-3 days in advance.
Drizzle over pasta or spread on bread.
Serve with pasta, gnocchi, or vegetables.
Use as a spread on sandwiches or wraps.
Mix into soups or dips.
Such as Sauvignon Blanc or Pinot Grigio
Discover the story behind this recipe
A staple sauce in Ligurian cuisine.
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