Remember that wonderful garlic we roasted yesterday? Well kids, today we're gonna use it. And my pathetic basil bush? Yep. We're harvesting all the usable leaves and making some fantastic pesto. Here's what you need:4 cups fresh basil leaves
3 heads roasted garlic (I know. It sounds like a lot, but you must trust me on this).
1 cup toasted pine nuts
1/2 cup ParmigianoReggiano cheese
3/4 cup Extra virgin olive oil
Freshly ground pepper
1. Put the pine nuts in a dry skillet. Turn heat on to medium/low.
2. Do not ignore your nuts. Give them a good shake every minute or so.
3. Use your nose. When they smell nutty and fragrant, they are almost done.