3 cloves garlic
1/2 cup pine nuts
1/4 cup extra-virgin olive oil (you can cut this half and half with chicken broth)
juice of one lemon
3 cups loosely packed fresh basil (stems removed)
1/2 cup grated parmesan cheese
2 teaspoons coarse sea salt
dash of pepper
In a food processor, pulse garlic, pine nuts, olive oil and lemon juice until smooth. Add basil, parmesan cheese and salt and pepper. Pulse until well blended. Scrape down sides and pulse until smooth.
For an appetizer or light lunch, spread onto whole grain baguette slices and serve topped with slices of fresh yellow peppers.
Or toss with a whole grain linguini pasta for a healthy dinner. Serve as a side to a grilled fish or chicken breast. For added color, try tossing in sliced sun dried tomatoes.