Tuesday, June 3, 2014
Recipe from Chez Panisse Vegetables by Alice Waters.
Yields 2 cups
* 2 or 3 cloves garlic
¼ cup pine nuts (or walnuts)
* 2 cups basil leaves
½ cup extra virgin olive oil
½ cup grated Reggiano Parmesan cheese
salt and pepper, to taste
Roughly puree the basil and nuts in a blender or food processor with enough oil to facilitate the process.
Then stir in the cheese, more oil, and seasoning to taste. This can be stored in the refrigerator, tightly
covered, until ready for use.
Before using, add fresh garlic, pounded in the mortar, or chop garlic fine and cook it briefly