6 Garlic Cloves, peeled and chopped
½ cup Blanched Almonds, Pine or Macadamia Nuts
2 cups (approximately) tightly packed fresh sweet Basil Leaves (reserve a few leaves to make a chiffonade for decoration)
½ cup freshly grated Reggiano Parmesan Cheese
¼ teaspoon freshly Ground Black Pepper
1 cup Extra Virgin Olive Oil
- In a food processor, combine all ingredients and blend until the pesto looks like a coarse paste.