Once I tasted this, I realized that it is well worth the 20 minutes it took to make it from scratch. Yummy with almost anything from pasta to scrambled eggs. I hear rumors that keeps in the refrigerator for 1 week, but I've found that it freezes well for much longer and defrosts easily.

Ingredients

Instructions

1. Toast pine nuts on low heat until they start to turn light brown. (This should just take a minute or two - they are sensitive to burning even with a bit of olive oil in the pan.)
2. Finely chop the garlic in a food processor.
3. Add all the other ingredients EXCEPT olive oil and process until chopped.
4. Add olive oil and process just until it is blended.