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| Chef | |
| Submitted | September 5th 2010 |
| Cuisine | Italian |
| Category | Sauce |
| Level | Beginner |
| Servings | |
| Rating |
Ingredients
3 cups fresh basil leaves, washed and dried
3/4 cup olive oil
4 cloves garlic (more or less to taste)
3 tablespoons pine nuts or walnuts
1 teaspoon salt
3/4 cup freshly grated Romano cheese
4 tablespoons softened butter (optional)
The best version I've found. It's a great way to freeze fresh basil for year-round enjoyment -- it keeps for months.
Makes about 2-1/2 cups
The original recipe calls for adding 4 tablespoons of softened butter at the end of the process. I prefer to omit it, but it does smooth the flavors a bit.
Directions
Process basil and garlic in a food processor, scraping down sides as necessary, until finely chopped. Add nuts, salt and cheese and process again.
Gradually add the olive oil with the food processor running. Scrape down sides once more and process for a few more seconds.
If using butter, add and process until smooth.
Gradually add the olive oil with the food processor running. Scrape down sides once more and process for a few more seconds.
If using butter, add and process until smooth.
Citation: Based on a recipe originally printed in Newsday in the mid 1980's