3 Cups Basil, packed
3 Cloves of Garlic, unpeeled
¼ Cup plus 1½ Tablespoons Pine Nuts
¼ Cup plus 1-2 Tablespoons Olive Oil
Salt to taste
Prep. Time → 10 min
1. Heat a skillet over medium heat and add the pine nuts and garlic. Toast for a few minutes or until golden brown, shaking the pan occasionally to toss the pine nuts and promote even color. Once the pine nuts are done, remove them from the pan and continue to toast the garlic. Remove it from the pan and remove the skin. Wait until both are cooled.
2. Put ice in food processor and mix, to cool your machine, before preparing your pesto. This will help in keeping your pesto more green.
3. Place the basil, pine nuts, garlic, and olive oil in food processor and pulse until smooth, but still a tad grainy in texture. Pour mixture into ice cube trays and freeze.
4. When defrosted, add parmigiano reggiano cheese right before using.