This dish is great mixed with rice and served with many of our creole meal bases.


 ½ cup fresh sweet basil leaves, tightly packed
 ¾ teaspoon minced fresh garlic
 3 tablespoons pine nuts, lightly roasted
 1/8 teaspoon salt
 1/8 teaspoon ground black pepper
 3 Tablespoons finely grated Parmesan cheese
 2 Tablespoons extra virgin olive oil



In a food processor, add the basil leaves, garlic, pine nuts, salt, black pepper, and grated cheese. Pulse the machine until the ingredients are coarsely chopped. 


With the machine running, slowly add the olive oil. Scrape the sides of the bowl with a rubber spatula as needed. Transfer the pesto to a small cup and set aside.

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