Tuesday, May 18, 2010


A quick & easy "sauce" to top off pasta, chicken, soup, potatoes, risotto. . so many different ways to use one of my favorite paste.

3 cups fresh basil leaves
1/4 cup pine nuts
4 cloves garlic
1/2 cup olive oil
1/2 cup parmesan cheese *I left this out
salt & pepper to taste

Add ingredients in to food processor or blender. Puree into a paste. Can be refrigerated for up to a week, frozen for 6 months.
Yields 2 cups, 16 servings.

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