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1 large clove garlic, remove any green center
1/8 tsp salt
2/3 tightly packed cups young basil leaves
2 heaping Tbsp pine nuts
1/4 cup grated Fiore di Sardo sheep cheese, or American Stella Fontinella
1/2 cup freshly grated Parmigiano-Reggiano
6 Tbsp extra-virgin olive oil

In a mortar and pestle, or food processor with the motor running, puree the garlic and salt. Gradually add basil and then the pine nuts, crushing or processing everything into a rough paste.

Blend in the cheeses, and finally enough oil to bring the pesto to the consistency of heavy cream.