Pesto a la Lux
1 large pinch of sea salt
4 tablespoons pine nuts
4 cloves roasted garlic
2 cups basil leaves
1/2 cup grated parmigiano reggiano
1/2 cup olive oil
Wrap the garlic in a little tin foil and roast at 350 degrees for 20 minutes. Let cool.
Put the salt and the pine nuts into a food processor. Blend. Add the basil, blend more. You’ll want to stop and scrape down the side of the processor to get everything blended smoothly. Add the garlic, ditto. Add the cheese, ditto. Finally, keep blending and pour in the oil in a gentle stream.
Store in the fridge until used.
NOTE: It’s even better when the basil comes fresh out of your own garden.