Makes 1 cup
¼ cup toasted pine nuts
About 2 packed cups fresh basil (enough to completely fill a small food processor)
3 tablespoons olive oil
1 small minced garlic clove
¼ cup grated Parmigiano-Reggiano
Sea salt and freshly ground black pepper
Toss the pine nuts in your smallest food processor and pulse until they’re roughly chopped. Now, add your basil and pack it in as tight as you can. Add the olive oil and pulse until the basil is finely chopped. Now, add your minced garlic, Parmigiano-Reggiano, and big pinch of salt and pepper.
Ellise Pierce is the Cowgirl Chef and author of COWGIRL CHEF:
Texas Cooking with a French Accent (Running Press). Read her blog
(www.cowgirlchef.com), follow her on Twitter (@cowgirlchef) and Instagram
(cowgirlchef)
