3 garlic cloves
½ tsp sea salt, or more to taste
3 oz basil leaves ( about 1 cup packed )
2 Tbsp pine nuts
2 oz Parmigiano-Reggiano, grated
½ cup Vera Jane’s Novello Extra-Virgin Olive Oil
MORTAR AND PESTLE
Combine the garlic and salt and grind into a paste. Add the basil a handful at a time and grind in a circular motion; continue until all the basil is crushed. Add the pine nuts and crush into the paste, then grind in the cheese. Slowly drizzle in the olive oil until well incorporated. Ready to eat right away, or place in a covered jar with a small amount of additional olive oil.
Pulse the garlic, salt, and pine nuts until fi nely minced. Add the basil and pulse until fi nely minced. Stir in the cheese and olive oil, and adjust seasoning according to taste if needed.