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