TLP's Pesto - The Local Palate
recipe yields 1½ cups - 3 cups basil leaves, loosely packed - ⅓ cup pine nuts - 2-4 garlic cloves, minced - Pinch of salt - ¼–½ cup olive oil, best quality you
Ingredients
- 3 cups basil leaves, loosely packed
- ⅓ cup pine nuts
- 2-4 garlic cloves, minced
- Pinch of salt
- ¼–½ cup olive oil, best quality you can find
- ½ cup freshly grated Parmigiano Reggiano, best you can afford (and wait to grate!)
- Pepper to taste
