Summary
| Yield | |
|---|---|
| Prep time | 10 minutes |
| Cooking time | N/A |
| Total time | 10 minutes |
Ingredients
Instructions
Pick as fresh basil as you can find. Works really well if you use a mix of different basils (I've used mixtures of sweet, Thai, purple & spicy and they all work well). http://en.wikipedia.org/wiki/List_of_basil_cultivars
Wash it well.
Place in food processor (to make this large a batch I fill my 8 cup processor about 3/4 of the way with slightly compressed leaves)
Add all other ingredients, except olive oil
Pulse, adding olive oil to get mixture to mix properly, stop & scrape outside of bowl at least once.
Can pulse to either chunky or smooth depending on how large you want your pine nuts to be
Notes
Freezes well by placing in small serving dishes (about 3 tablespoons in volume)on a cookie sheet. Once frozen I remove the pucks from the glass bowls & place in a ziplock bag.
To use I simply thaw & add enough olive oil to make it a liquid & coat my pasta or flat bread.
Comments
This looks fantastic!! Can it be eaten right away, or should it sit for a period?
I eat it right away, but like all sauces, it does get better after a bit of a 'sit & wait'. That isn't going to happen here. I did share some with you guys from that particular batch, did Shona not give you any? ;D
Ann
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