 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 1 |
|
This is a recipe I got from a newspaper a couple of years ago. Its very versatile you can try using cilantro, mint or marjoram with the basil. Great on pizza, pasta, bruschetta, stirred into scrambled eggs or frittatas. Freezes well in ice cube trays. Ingredients:
1 1/2 cups fresh basil, loosely packed |
1/4 cup flat leaf parsley |
1/4 cup pine nuts, lightly toasted |
2 garlic cloves, roughly chopped |
1/2 cup parmesan cheese, freshly grated |
1/3 cup extra virgin olive oil |
salt and pepper |
Directions:
1. Combine and whirl basil, parsley, pine nuts and garlic in a food processor until chopped.
2. Add cheese gradually pour in oil processing until smooth.
3. Add salt and pepper to taste.
4. Transfer to a small bowl and cover in plastic wrap, pressing the wrap on to the surface to prevent browning.
5. Use within a week or freeze.
|
|