Jen LeBow’s Pesto
Heat on low-medium until garlic is soft and beginning to brown:
½ cup EVOO
4 cloves smashed garlic
Remove garlic and set aside.
In same pot, saute til golden:
1/3 cup pine nuts
Blend til smooth in food processor:
2 cups fresh packed basil leaves
1/4 t salt
Reserved garlic
Reserved pine nuts
2/3 cup grated Parmesan cheese
Add in the EVOO slowly and blend til combined.
Leave a Reply