- 1 cup sweet basil leaves, washed and dried completely
- 1 cup Parmesan cheese, grated
- 1/3 cup pine nuts
- 5 garlic cloves, peeled
- 3/4 cup canola oil
- salt and pepper to taste
- In a food processor, combine, basil, Parmesan cheese, pine nuts and garlic with 2 tablespoons of canola oil. Begin blending.
- As blending continues slowly add the remaining oil so that the sauce emulsifies.
- Add salt and pepper to taste.
- Label with the date and keep refrigerated instructions. Use within 1 to 2 days or freeze.