Ingredients
6 cups loose packed fresh basil leaves
1/2 cup pine nuts (or walnuts if you prefer - or maybe both!)
1-3 small cloves of garlic (to your taste)
1/2 cup good quality olive oil
1/4 tsp sea salt
2/3 cup fresh grated Parmesan cheese
Directions:
First step is cleaning those leaves! While you are cleaning stick the glass blender container in the freezer (not the whole blender - just the glass container). Update: I cut the leaves at the base so there is no stem left.
Clean and prep those leaves! Submerge basil leaves in cold water. Let them soak for 5 minutes then lift out and put in a colander. Don't dump. Lift. Drain the water and repeat the process. Drain that water and repeat the process one more time. Then lift the leaves out. Drain the water. And submerge one more time only for 15 minutes this time.
Remove the blender container from the freezer and add the pine nuts, garlic and olive oil. Puree until chopped and creamy. Add salt.
Lift a bunch of basil leaves, shaking water off but it's ok to have some water on as it aids in the blending process. Puree. It took me a bit to get this going. Dunk the leaves under the liquid - take some leaves out if you got too many. Once under the liquid it will blend quickly. Continue until you have all of your leaves pureed. Original recipe says don't over-puree...not sure how you'd know but it should have just little bits of leaves but mostly liquidy.
Finally add the Parmesan cheese and blend again.
If using later put in a jar and drizzle with olive oil. Good in the fridge a few days and a few months in the freezer.
Enjoy!
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