- 3 cups Basil Leaves (lightly packed)
- 3/4 cup Pine Nuts (lightly toasted)
- 3/4 cup freshly grated Parmigiano-Reggiano
- 2 Garlic cloves
- 1/2 cup Extra Virgin Olive Oil
- Salt and Pepper
- Combine the basil, pine nuts, parmigiano and garlic in a food processor. Blend thoroughly and slowly add in the olive oil as you blend.
- Season with salt and pepper
- Serve with sliced french bread. Drizzle olive oil over bread and serve!
*Recipe adjusted from Mario Batali’s recipe on thechew.com