Basil Pesto

• 3 garlic cloves, peeled
• 2 cups loosely packed fresh basil leaves
• 3 tablespoons pine nuts, toasted
• 1/2 teaspoon coarse salt
• 1/3 cup grated parmigiano-reggiano cheese (grated on medium holes of a box grater)
• 1/2 cup best-quality extra-virgin olive oil

1. Blanch garlic Cover garlic in a small saucepan with water by 1 inch.
2. Bring to a boil over high heat, then immediately drain and let garlic cool to room temperature.
3. Make pesto With a large mortar and pestle, pound together basil, garlic, pinenuts, and salt until the basil is pulverized and the pine nuts and garlic are pasty, about 10 minutes.
4. Add the cheese and pound to incorporate.
5. Mixing and vigorously, pour in the oil in a slow steady stream, and mix until combined (it will not be emulsified).
6. Serve immediately or cover with a layer of oil and store in an airtight container in the refrigerator up to 3 days.
7. Toasting pine nuts enhances their flavor.
8. Spread nuts evenly on a baking sheet and toast in a 350F oven, stirring occasionally, until lightly golden, about 10 minutes.
9. Transfer to a plate to cool.

garlic, basil, pine nuts, coarse salt, cheese, olive oil

Taken from www.epicurious.com/recipes/food/views/basil-pesto-393899 (may not work)