Oh, my. There is nothing left to say.
Brush this on pizza, cover with thin slices of fresh mozzarella, thinly sliced Roma tomatoes, drizzle a little olive oil, maybe toss on a few leaves of fresh basil...
A bit more than a cup.
| ½ cup | pinenuts (or walnuts, in theory—I’d have to be desperate) | |
| ½ cup | Parmigiano Reggiano | |
| 2 cups | fresh basil leaves | |
| 3 large | cloves of fresh garlic | |
| ½ cup | extra-virgin olive oil | |
| pinch | Kosher salt | |
| pinch | fresh ground pepper |
1. Grill garlic cloves (with paper on) in a medium hot skillet taking care they do not blacken. There will be brown spots.
2. Put basil, garlic, grated cheese and pine nuts in food processor and pulse until reduced.
3. With the food processor running, drizzle in olive oil. Add in salt and pepper.
4. Transfer to a tightly covered bowl and store in refrigerator.