Love this recipe. I always make extra and freeze in ice cube trays then store the cubes in a freezer bag in the freezer to enjoy all winter long.
Photo: Becky Luigart-Stayner; Styling: Buffy Hargett
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Total: 10 Minutes
- 2 cups loosely packed fresh basil leaves
- 1 cup grated Parmesan cheese
- 2/3 cup olive oil
- 1/4 cup pine nuts
- 2 garlic cloves
- 3 tablespoons cold water
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- Process all ingredients in a food processor until smooth, stopping to scrape down sides as needed.
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