Cook Time: 15 minutes
- 3 tbsp toasted pine nuts
- 2 cups fresh basil leaves
- 2/3 cup extra virgin olive oil
- 1 clove garlic
- ¼ cup freshly grated parmigiano cheese
- 1 tsp salt
In the Emile Henry Mortar place the basil leaves, garlic, pine nuts, and salt. Using the pestle, mash everything together until it becomes a paste. Add the parmigiano cheese and then drizzle in the extra virgin olive oil in a steady stream, while still mixing all components together. Enjoy on your favorite pastas, with a caprese salad, or on pizza.