Ingredients
3 cloves garlic
1/4 - 1/2 cup pine nuts (negotiable)
1/2 cup grated parmesan cheese
1 - 2 teaspoons coarse sea salt (to taste)
dash of pepper (optional)
juice of half a lemon
2-3 cups fresh basil
1/2 cup extra-virgin olive oil (you can halve this with chicken broth if you’re looking to cut the fat.)
Preparation
Place all ingredients into a food processor. Gradually add the olive oil once the processor is going. Stop to scrape down the sides of the bowl at least once.
Serve tossed with a whole grain pasta like linguini, or on baguette slices with fresh mozzarella and tomatoes. For an easy appetizer, spread into the “cup” of endive leaves and top with a bit of goat cheese.
