Quick Pesto

• 3 large garlic clovesgarlic
• ½ cup pine nutspine-nut
• 2 ounces Parmigiano-Reggiano, coarsely grated (⅔ cup)parmesan
• 1 teaspoon kosher saltsalt
• ½ teaspoon black pepperpepper
• 3 cups loosely packed fresh basilbasil
• ⅔ cup extra-virgin olive oilolive-oil

1. 01With food processor running, drop in garlic and finely chop. Stop motor and add nuts, cheese, salt, pepper, and basil, then process until finely chopped. With motor running, add oil, blending until incorporated.  Editor’s note: This recipe was originally published in the September 2002 issue of ‘Gourmet’ and first appeared on Epicurious in August 2004.

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