Prevent your screen from going dark
- 3 cups fresh basil leaves, packed washed and dried
- ¾ cup freshly-grated parmesano reggiano cheese (try this rotary cheese grater, you'll love it)
- ½ cup pine nuts
- 3 cloves garlic peeled
- 1 teaspoon kosher salt
- ½ teaspoon freshly-ground black pepper
- 1 tablespoon unsalted butter
- ½ cup olive oil
Wash and dry them. You can make fast work of this by using a salad spinner. Place the basil in a blender or food processor, then add all the ingredients except the olive oil. Blend or process for about 30 seconds or until the leaves are fully chopped.
While the blender is still running, drizzle in the olive oil slowly.
Serve immediately.
Calories: 464kcal | Carbohydrates: 6g | Protein: 9g | Fat: 47g | Saturated Fat: 9g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 25g | Trans Fat: 0.1g | Cholesterol: 24mg | Sodium: 912mg | Potassium: 202mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1206IU | Vitamin C: 4mg | Calcium: 207mg | Iron: 2mg