] In a food processor add the basil, pine nuts, lemon zest, lemon juice, garlic and salt and pepper. Start grinding everything up and slowly add the olive oil.
] Once you have everything combined add it to a bowl and stir in the parmiggiano reggiano.
] If you are not using it right away, store in a plastic container and drizzle some oil on the top to stop the air from going into the basil mixture.
] yeild
] 250 ml jar * 1.5
] serve-with
] pasta, fresh cooked,
] tomatoes,
] brie or mozza cheese
] notes
] first time out, I made a double batch and it worked out quite well, ] I SUBSITUTED walnuts ($1.49/100g) for the pinenuts($7.00/100g) ] I also used large cloves of russian garlic vs small cloves of cheap chinese garlic(ccg). It was a tad heavy on the garlic y flavour, but I like garlic