Better Basil Pesto

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• Better Basil Pesto

• 3 medium cloves garlic, unpeeled
• In a small skillet over medium-heat, cook garlic (with skin on) until soft and small brown spots appear on skin, about 5-8 minutes. Remove from pan and remove skins with a knife. Finely mince or press into a large bowl.
• ⅓ cup pine nuts
• In now empty skillet, lightly toast pine nuts over medium heat, stirring frequently until light brown on both sides, about 3-5 minutes. Place in a mortar or food processor.
• 2 cups packed fresh basil leaves
• 2 tablespoons fresh parsley leaves
• Wash basil and parsley. Pat or spin dry.
• If you have a large mortar and pestle, then place leaves in mortar and smash with pestle until finely ground.
• If you do not have a mortar and pestle, then place basil and parsley in a large plastic bag. Using a rolling pin, roll over leaves until bruised. Transfer leave to the bowl of a food processor.
• reserved pine nuts
• reserved garlic
• 7 tablespoons high quality extra-virgin olive oil
• 1 teaspoon kosher or sea salt
• ¼ teaspoon pepper
• Add pine nuts, garlic, olive oil, salt, and pepper to mortar or bowl of food processor. Smash with pestle or process with food processor until finely ground.
• ¼ cup finely grated Parmesan cheese
• Transfer to a small bowl and add Parmesan cheese. Mix to combine. Taste and add additional salt or pepper as desired.
• Pesto and Pasta
• If serving over pasta, cook pasta according to package directions. When al dente, remove from heat and drain. Pour pesto into pot with cooked pasta and stir to combine. Serve immediately.
• Storing Leftovers
• Pesto can be kept in an airtight container with a thin layer of olive oil (1 to 2 tablespoons) on the surface. Will keep in the fridge for 4 days, or can be frozen for up to one month.

• 3 medium cloves garlic, unpeeled
• ⅓ cup pine nuts
• 2 cups packed fresh basil leaves
• 2 tablespoons fresh parsley leaves
• reserved pine nuts
• reserved garlic
• 7 tablespoons high quality extra-virgin olive oil
• 1 teaspoon kosher or sea salt
• ¼ teaspoon pepper
• ¼ cup finely grated Parmesan cheese

1. In a small skillet over medium-heat, cook garlic (with skin on) until soft and small brown spots appear on skin, about 5-8 minutes. Remove from pan and remove skins with a knife. Finely mince or press into a large bowl.
2. In now empty skillet, lightly toast pine nuts over medium heat, stirring frequently until light brown on both sides, about 3-5 minutes. Place in a mortar or food processor.
3. Wash basil and parsley. Pat or spin dry.
4. If you have a large mortar and pestle, then place leaves in mortar and smash with pestle until finely ground.
5. If you do not have a mortar and pestle, then place basil and parsley in a large plastic bag. Using a rolling pin, roll over leaves until bruised. Transfer leave to the bowl of a food processor.
6. Add pine nuts, garlic, olive oil, salt, and pepper to mortar or bowl of food processor. Smash with pestle or process with food processor until finely ground.
7. Transfer to a small bowl and add Parmesan cheese. Mix to combine. Taste and add additional salt or pepper as desired.
8. If serving over pasta, cook pasta according to package directions. When al dente, remove from heat and drain. Pour pesto into pot with cooked pasta and stir to combine. Serve immediately.
9. Pesto can be kept in an airtight container with a thin layer of olive oil (1 to 2 tablespoons) on the surface. Will keep in the fridge for 4 days, or can be frozen for up to one month.