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1/2 cup fresh basil leaves
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1/3 cup extra virgin olive oil
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2 tablespoons pine nuts, toasted
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2 tablespoons grated Parmigiano-Reggiano cheese
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3 tablespoons white wine vinegar
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2 tablespoons water
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1/2 teaspoon salt
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1/2 teaspoon ground black pepper
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2 garlic cloves
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