- 40 g (2 cups) basil leaves
- 68 g (½ cup) toasted pine nuts or walnuts
- 54 g (¼ cup) olive oil
- 45 g (½ cup) grated Parmesan cheese
- 1 clove garlic
Instructions
Place all ingredients in food processor and puree until smooth
Notes
This is more of a dip, to make into a pasta sauce, double (at least) the olive oil.
Recipe Source
Marsha Friedman
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