Makes 2 cups
Ingredients
- 6 garlic cloves
- Salt, as needed
- 1/3 cup pine nuts
- 2 cups sun-dried tomatoes, packed in oil
- 1/2 cup extra-virgin olive oil, plus more as needed
- 1 cup basil leaves, plus as needed for garnish
- 1 cup grated Parmigiano-Reggiano
Directions
- Mash the garlic and salt together to a smooth paste.
- Place the garlic paste and pine nuts in a food processor and blend until smooth. Add the sun-dried tomatoes and olive oil and blend slowly until a smooth, fluid consistency is achieved. Add the basil leaves and continue to blend until the basil is incorporated
- Add the cheese and more olive oil, if needed, and blend until smooth. Taste and adjust with salt, as needed. Garnish with basil leaves.
