From Anne Marie Michaels.
- Fresh basil leaves, rinsed and dried (4 packed cups)
- Olive oil (1/2 cup) — use real olive oil from a grower you trust — where to buy olive oil
- Raw pine nuts (1/3 cup)
- Garlic cloves (1/3 cup)
- Freshly grated Parmesan cheese (1/2 cup) — I got mine at Trader Joe’s — made from raw milk; grate it fresh — it is so much better that way
- Sea salt (1 tsp) — where to buy sea salt
It’s important to soak and dry the nuts — to remove the enzyme inhibitors.
1. Soak raw pine nuts in filtered water (2 cups of nuts in a quart mason jar, filled with filtered water and 1 TBS sea salt) overnight.
2. Drain and dry for several hours in a dehydrator (or in your oven on the lowest setting with the door ajar).
The Day Of:
1. Cut about 1/2 a cup’s worth of the Parmesan cheese into chunks and toss it into the food processor. (If you end up with a little more than 1/2 of a cup, set it aside — you can sprinkle it on top of the dish upon serving.) Process until coarsely chopped.
2. Add the garlic cloves. Process until the garlic is finely chopped.
3. Add the basil, the olive oil, the pine nuts, and the sea salt. Process until it’s got a good sauce-like consistency.
That’s it! You can serve with a little extra Parmesan if you like.
Store in the fridge. You can freeze pesto, too (just freezer prior to adding the cheese).