Wednesday, August 17, 2016
4 Double batches of yumminess!
2 cups packed fresh basil leaves
2 cloves garlic
1/4 c pine nuts (these are optional and quite expensive)
2/3 c extra-virgin olive oil divided
sal and black pepper to taste
1/2 c Parmesan cheese
Combine the basil, garlic, pine nuts (if you're using them) in a food processor and pulse until coarsely chopped. Add 1/2 c of the oil and process until fully incorporated and smooth. Season with salt and pepper. Add all of the remaining oil and pulse until smooth. You can either mix in the cheese now or stir it in when you transfer it to a bowl.
I pack it into pint jars and freeze. The recipe says it will last up to 3 months but I can tell you that it won't last that long in this place.