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Basil Pesto
Adapted from America’s Test Kitchen
Ingredients:
¼ cup pine nuts, almonds or walnuts, toasted
3 garlic cloves, peeled
½ teaspoon salt
2 cups packed fresh basil leaves, torn
2 Tablespoons fresh parsley leaves (optional)
¼ cup extra-virgin olive oil
¼ cup finely grated Parmesan cheese or Pecorino Romano
Recipe directions:
In a mortar, pound the nuts, garlic, and salt into a paste with the pestle. Add basil one handful at a time and mash into the nut paste; repeat with remaining basil and parsley. Stir in olive oil and parmesan. Season with salt and pepper to taste.
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