Ingredients
2 T grated Parmesan cheese
2 T fresh basil leaves
1 T toasted pine nuts
1/2 tsp. minced garlic
1/3 C EVO
2 1/2 T balsamic vinegar
Preparation
In a blender, puree the parmesan, basil, pine nuts and garlic. Slowly add EVO, processing continuously. Add the balsamic vinegar and pulse to combine.
Salad: spicy greens, arugula, radicchio
