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
Directions
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.
