Ingredients
1/2 cup coarsely chopped basil
2 teaspoons extra-virgin olive oil
1 teaspoon Roasted Garlic
Kosher salt and freshly ground black pepper
Preparation
In a bowl, combine the basil, oil, garlic, and salt and pepper, and mash together with the back of a fork. The pesto will keep, tightly covered, in the refrigerator for 2 days.
