 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
|
Here's the taste of a summer herb favorite in a light drizzle that's perfect over fish and veggies just off the grill. We loved it with thickly sliced, grilled eggplant and Vidalia onion. Ingredients:
1/2 cup fresh basil leaves |
1/3 cup extravirgin olive oil |
2 tablespoons pine nuts, toasted |
2 tablespoons grated parmigiano-reggiano cheese |
3 tablespoons white wine vinegar |
2 tablespoons water |
1/2 teaspoon salt |
1/2 teaspoon ground black pepper |
2 garlic cloves |
Directions:
1. Place all ingredients in a food processor; process until smooth. Refrigerate in an airtight container for up to 1 week.
|
|