You will need: a baking tray, a mortar and pestle (pictured). If you don't have a mortar and pestle, you can use a blender or bowl and the head of a rolling pin as an alternative.
3/4 cup pine nuts or coarsely chopped walnuts (6 ounces)
5 cups basil leaves, chilled and perfectly dry
6 small garlic cloves, quartered
1/3 cup freshly grated Parmesan (or Pecorino) cheese
3/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
Preheat the oven to 400°. Toast the nuts on a baking sheet for about 4 minutes, or until lightly browned.
Coarsely chop the basil leaves. Combine the basil and garlic in a mortar and pound to a coarse paste using the pestle. Add the nuts and pound again until smooth. Stir in the Parmesan and or Pecorino, then 3/4 cup of the olive oil. Transfer the pesto to a bowl and season with salt and pepper to taste!
Enjoy on zoodles (zucchini noodles), salad wraps, omelettes, meat, or anthing that is improved by sauce!
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