By Chef Hillary Gallagher
(makes 16 oz. or 1 pint)
Ingredients
¼ cup basil leaves,
loosely packed
4 oz. sun-dried tomatoes in oil, drained and chopped
3 garlic cloves
¼ cup Parmesan cheese, grated
¼ cup pine nuts, toasted
8 oz. olive oil
Salt and pepper to taste
Procedure
1. Combine the basil, tomatoes, garlic, Parmesan and pine nuts in a food processor, and pulse until
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