Notes:
A great way to utilize a summer-long harvest of delicious basil.
Ingredients:
2½ to 3 cups basil leaves, gently packed
3/4 cup freshly grated Parmesan cheese
3 cloves garlic, minced
1/3 cup pine nuts, toasted
1/2 to 3/4 cup extra-virgin olive oil
Kosher salt, to taste
Freshly ground black pepper
Procedure:
Place everything but olive oil in a food processor. (For the salt, start with 1/4 teaspoon and add the rest at the end. The final amount depends on the saltiness of the cheese, so taste first before adding more.) Pulse the food processor a few times.
Slowly pour in olive oil while processor is running* until desired consistency is reached. Eat fresh, or freeze
by putting in an ice cube tray, then popping the frozen cubes into a freezer bag or container.
*If you have an extra-small food processor or no food processor at all, you don’t have to add the oil while it’s running. You can chop everything and add the oil by hand. Processing it in the machine, however, creates a mixture that holds together a bit better than a handmixed version.
Ingredients:
2½ to 3 cups basil leaves, gently packed
3/4 cup freshly grated Parmesan cheese
3 cloves garlic, minced
1/3 cup pine nuts, toasted
1/2 to 3/4 cup extra-virgin olive oil
Kosher salt, to taste
Freshly ground black pepper
Procedure:
Place everything but olive oil in a food processor. (For the salt, start with 1/4 teaspoon and add the rest at the end. The final amount depends on the saltiness of the cheese, so taste first before adding more.) Pulse the food processor a few times.
Slowly pour in olive oil while processor is running* until desired consistency is reached. Eat fresh, or freeze
by putting in an ice cube tray, then popping the frozen cubes into a freezer bag or container.
*If you have an extra-small food processor or no food processor at all, you don’t have to add the oil while it’s running. You can chop everything and add the oil by hand. Processing it in the machine, however, creates a mixture that holds together a bit better than a handmixed version.
Book: “Our Best Bites” cookbook
Book Author: Sara Wells, Kate Jones
Publisher: Deseret Book Company, 2011
Recipe Source: https://www.zionsbank.com/pdfs/community-JulAug-2012.pdf