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15 Minute Lodestar Pesto


  • 3 large garlic cloves
  • 1/2 cup pine nuts
  • 2 oz Parmigiano-Reggiano, coarsely grated (2/3 cup)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 cups loosely packed fresh basil
  • 2/3 cup Lodestar extra-virgin olive oil


  1. With food processor running, drop in garlic and finely chop.
  2. Stop motor and add nuts, cheese, salt, pepper, and basil, then process until finely chopped.
  3. With motor running, add oil, blending until incorporated.
Notes Makes about 1 1/3 cups. Pesto keeps, its surface covered with plastic wrap, chilled, 1 week.
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