A wonderful versatile Italian sauce that can be added to penne pasta, pizza, omelets, or mixed with mayonaise to use as a spread on a sandwich.
3 large garlic cloves
1/2 cup pine nuts, toasted or raw
2 oz Parmigiano-Reggiano, coarsely grated (2/3 cup)
1 teaspoon salt
1/2 teaspoon black pepper
3 cups loosely packed fresh basil
2/3 cup extra-virgin olive oil
With 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.