Friday, July 29, 2011


4 c. fresh basil leaves, stems removed
3/4 c. extra-virgin olive oil
1/2 c. pine nuts ( or walnuts, almonds, or a mix of two or three)
3/4 c. grated parmesan
2-3 large cloves garlic, chopped or pressed
salt to taste

Puree ingredients in a food processor or blender until smooth.

Unlimited uses!

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