Serving Size: about 1/4 cup
12 medium fresh basil leaves, washed, dried, and coarsely chopped
3 medium garlic cloves, coarsely chopped
2 tablespoons pine nuts, lightly toasted
Pinch of salt
3 tablespoons extra-virgin oil
- In a mortar and pestle, pound the basil, garlic, nuts, and salt until thoroughly mashed.
- Pesto can also be made in a blender. Blend the garlic, nuts, and basil leaves, then slowly add the oil. Blend on low to a smooth paste. Season with the kosher salt.