This recipe is super easy & delicious, I make it every Sunday and add it to pasta, put it on toast or throw it in salads or soup to add a little flava':
2 cups of basil (loose, no stems, rinsed/dried) 1/2 - 2 cloves of garlic (depends on how much you love it or not--I use 2) 2 tablespoons pine nuts or walnuts (lightly toasted in a dry skillet) 1/2 cup extra-virgin olive oil 1/2 fresh grated Parmesan (if your Lactose you can leave it out)
1. Combine everything but the cheese in a food processor (or a magic bullet). Only use about 1/2 the oil.
2. Process/Blend and add the rest of the oil gradually. Stores in fridge for 2 weeks, freezer for several months. Add the parmesan by hand just before serving.
