Servings: Makes 1 cup
Place garlic and salt in a mortar. Add about 1/2 of the pine nuts, sun-dried tomatoes, basil, oregano, and olive oil. Using a pestle, crush against bottom and sides of mortar until a coarse paste forms.
Add remaining ingredients except cheese, crushing as directed. Stir in cheese. Transfer to an airtight container, cover with a layer of extra-virgin olive oil, and refrigerate up to 5 days.
From the May 2008 issue of O, The Oprah Magazine
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