3/4 cup pine nuts
3 garlic cloves, minced
3/4 cup extra virgin olive oil
3/4 cup freshly grated Parmesan
pinch of kosher salt
Remove basil leaves from stems, rinse and dry. Place the basil leaves and pine nuts in a food processor and pulse a few times to chop. Add the minced garlic and pulse a few more times. With the food processor running, slowly add the olive oil in a steady stream. Stop and use a spatula to scrape down the sides of the food processor bowl. Add the grated cheese and salt and pulse again until the mixture is finely chopped and blended, but not pureed. Makes about 1 cup. Spoon mixture into sterilized 4 oz. jelly jars and seal with lids and screw bands. Makes about 8 4-oz. jars. Refrigerate to use within two days or freeze for longer storage.
