Rough-Cut Basil Pesto
- Yield: Makes 1/2 cup
- 1/2 cup coarsely chopped basil
- 2 teaspoons extra-virgin olive oil
- 1 teaspoon Roasted Garlic
- Kosher salt and freshly ground black pepper
In a bowl, combine the basil, oil, garlic, and salt and pepper, and mash together with the back of a fork. The pesto will keep, tightly covered, in the refrigerator for 2 days.