Rip texture

Ingredients:

Pesto

2 cups of packed basil

1/2 cup freshly grated Romano or Parmesan-Reggiano cheese

½ cup of Red Island Extra Virgin Olive Oil

1/3 cup pine nuts

2 garlic cloves, minced

salt and pepper to taste

Method:

Step 1: Pulse basil and pine nuts in food processor.

Step 2: Add in the garlic and the cheese and continue to pulse. It can be a little chunky if desired.

Step 3: Stream in the Extra Virgin Olive Oil slowly, while the food processor is running. Remove mixture from the food processor and season with salt and pepper to taste.

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