This variation on an old classic works well with hard-boiled or poached eggs, over pasta, or as a condiment with cold meat or poultry.
Serves: 12Hands-on: 5 minutesTotal: 5 minutesDifficulty: Easy
- ½ cup pine nuts, toasted
- 2 cloves garlic, peeled
- 4 cups packed fresh basil leaves
- ½ cup packed fresh mint leaves
- 1 cup olive oil
- 1 cup grated Parmesan cheese
- ¼ tsp. salt
- ⅛ tsp. freshly ground black pepper
- Put all ingredients in blender and whirl until smooth.