Serving Size / Yield
- 4 C. fresh basil leaves, about 3 large bunches
- 1/2 C. olive oil
- 1/3 C. pine nuts
- 2-3 medium fresh garlic cloves
- 1/4 C. grated Parmesan cheese
- 1 1/2 tsp. kosher salt
Combine the basil, olive oil, pine nuts and garlic cloves in a blender or food processor. Blend until a paste forms, stopping to push down the ingredients when necessary. Add the Parmesan cheese and salt blend until smooth. Freeze sauce in ice cube trays, then transfer to zip lock bags for future use.