Ingredients
4 cloves garlic peeled
1/4 teaspoon kosher salt
1 large bunch basil (about 4-5 ounces)
3 tablespoons pine nuts
2 ounces Parmigiano-Reggiano, grated on microplace (about 1 1/2 cups unpacked)
1/2 cup mild extra virgin olive oil
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4 cloves garlic peeled
1/4 teaspoon kosher salt
1 large bunch basil (about 4-5 ounces)
3 tablespoons pine nuts
2 ounces Parmigiano-Reggiano, grated on microplace (about 1 1/2 cups unpacked)
1/2 cup mild extra virgin olive oil