Crafted, no. 7

“The Art of Pesto” by Kinfolk / Tiger in a Jar

And just in case you didn’t get the recipe the first, third, or eighteenth time you watched this:

1 large bunch of basil, leaves only, washed and dried
3 medium cloves of garlic
one small handful of raw pine nuts
roughly 3/4 cup Parmesan, loosely packed and FRESHLY GRATED
A few tablespoons of extra-virgin olive oil

Special equipment: large mezzaluna for chopping

**This pesto relies heavily on the cheese and nothing else for salt. However, if you are going to use it in another dish (such as pasta) you might want to taste how the flavors play out and then maybe add a pinch of salt to the pesto. Enjoy! **


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