Category : Sauces
Author : Nikki
Hits : 10819
Date : 15/09/2009
2 cups fresh basil leaves, packed1/2 cup freshly grated Parmesan-Reggiano or Romano cheese1/2 cup extra virgin olive oil1/3 cup pine nuts or walnuts3 medium sized garlic cloves, mincedSalt and freshly ground black pepper to taste
Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more. 2 Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste. Makes 1 cup.Serve with pasta, or over baked potatoes, or spread over toasted baguette slices.
Used as you would cooked spinach, good-quality collards will have dark-green colored, broad, flat leaves that are crisp, upright and not wilted.
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