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This fragrant herb sauce also serves as a seductive complement to meats and fish.
Yield: Makes about 1 cup
INGREDIENTS
- 1 cup packed fresh basil leaves
- 2 tablespoons pine nuts or shelled pistachios
- 1 large clove garlic, mashed
- 2 tablespoons grated Parmesan cheese
- 3 to 4 tablespoons extra virgin olive oil
Directions
In a blender or food processor fitted with the metal blade, pulse until minced the basil, pine nuts, garlic, and Parmesan cheese. With the motor running, slowly pour the olive oil in a steady stream and process until emulsified,
Transfer to a small bowl, cover, and refrigerate, until ready to serve, up to 5 days.
© 2005 Lou Seibert Pappas
NUTRITIONAL INFORMATION
Nutrients per serving (% daily value)
Nutritional information is based on 16 servings and includes 3 tablespoons of extra virgin olive oil.
31kcal (2%)
10mg (0%)
0g
0g
3g (5%)
0g
1g (3%)
2g
0g
1mg (0%)
0g
0g
2mg
16mg
6mcg RAE (0%)
0mg (1%)
11mg (1%)
0mg (1%)
FROM THE KITCHEN OF...
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