Fresh Basil Pesto

Place the basil leaves and pine nuts into the bowl of a food processor and pulse several times. Add Parmesan cheese and pulse several times more. Scrape down the sides of the food proces- sor with a rubber spatula. While the food processor is running, slowly add the garlic oil in a steady small stream. Adding the olive oil slowly, while the processor is running, will help it emulsify and help keep the olive oil from separating. Occasionally stop to scrape down the sides of the food processor. Stir in some salt and freshly ground black pepper to taste. Toss with pasta for a quick sauce, dollop over baked potatoes, or spread onto crackers or toasted slices of bread. Enjoy!

Dressings & Marinades

Ingredients

2 C fresh basil leaves, packed (can sub half the basil leaves with baby spinach)

1/2 C freshly grated Parmesan cheese (about 2 ounces)

1/2 C of The Olive Bin's Garlic Olive Oil
1/3 C pine nuts (can sub chopped walnuts)

1/2 tsp s.a.l.t. sisters midnight diamons hawaiian sea salt

1/4 tsp ground black pepper to taste

Directions

Place the basil leaves and pine nuts into the bowl of a food processor and pulse several times.
Add Parmesan cheese and pulse several times more. Scrape down the sides of the food proces- sor with a rubber spatula.
While the food processor is running, slowly add the garlic oil in a steady small stream. Adding the olive oil slowly, while the processor is running, will help it emulsify and help keep the olive oil from separating. Occasionally stop to scrape down the sides of the food processor.
Stir in some salt and freshly ground black pepper to taste.
Toss with pasta for a quick sauce, dollop over baked potatoes, or spread onto crackers or toasted slices of bread. Enjoy!

Associated Products

Garlic Olive Oil

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Midnight Diamonds KananiI Hawaiian Sea Salt

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