2 cups lightly packed fresh basil leaves
1 cup (4 oz.) freshly grated par
mesan or pecorino cheese
1/4 cup extra virgin olive oil
1-2 cloves garlic
Lightly toast pine nuts in a dry skillet over medium-low heat until golden, stirring constantly. Remove from heat and cool to room temperature. In a food processor or blender or using a mortar and pestle, combine basil, cheese, oil, pine nuts and garlic; whirl until purèed. If made ahead, cover and refrigerate. Bring to room temperature before using.
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