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Ingredients
- 3 large garlic cloves
- 2 cups packed basil, rinsed (or fresh as you can)
- 1 cup kale, rinsed, stems removed saving for stock
- 12 cup toasted pine nuts, cooled
- 1 cup grated parmesan cheese (either or both) or 1 cup romano cheese (either or both)
- 14 cup olive oil, depending on how creamy you want it you can add up to double the amount
Method
- While processot is running add garlic.
- Put in next 4 ingredients.
- Pulse to blend.
- Slowly add oil through feed tube to make a nice paste.
- Season with Pepper and salt if desired.
- Do take note the cheese has high sodium.
