- 1 small garlic clove
- 2 cups fresh basil
- 1/4 cup pine nuts
- 1/2 cup extra-virgin olive oil
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon salt
Chop garlic in a food processor. Add basil and pine nuts. Puree until smooth. With machine running, drizzle in olive oil. Pulse in Parmesan cheese and salt. Refrigerate until ready to use (up to 3 days).