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Made with your own basil, this is a different thing entirely from anything in a jar. Bright, fresh, intensely green.
Make big batches in August when basil is abundant. Freeze in ice cube trays: a cube into pasta sauce all winter.
What you'll need
How it comes together
Toast pine nuts in a dry pan over medium heat for 2-3 minutes, shaking often, until golden. Watch closely: they burn fast.
Combine basil, pine nuts, garlic and parmesan in a food processor. Pulse until roughly chopped.
With the motor running, drizzle in the olive oil until you reach your preferred consistency.
Season with salt. Taste and adjust: more parmesan for richness, more basil for freshness.
Store in a jar with a thin layer of olive oil on top to prevent browning. Keeps 1 week refrigerated.
From the kitchen
Community recipes
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