Giangrandi Medium-Intense Organic Blend Pesto
Yields: 1 Cup

Fresh Basil

Fresh Basil for Giangrandi Pesto

2 cups, fresh basil leaves
3 Tsp, 12g pine nuts
2 small, 6g garlic cloves
1/4 Tsp, coarse sea salt
2 Tbsp, 6g pecorino parmesian cheese
1/2 cup, Giangrandi Organic Medium-Intense Blend

Submerge basil leaves in cold water, wash and pat dry. Toast pine nuts in oven for 3 minutes until golden brown. In a mortar, crush garlic and coarse sea salt together. Add pine nuts, crush together. Add basil leaves and continue to crush ingredients together. Add olive oil and parmesian cheese. Mix until a smooth paste.

Enjoy over a bowl of cooked gnocchi or vine ripe tomatoes.