In addition to using as a sauce for pasta, this may be spread on broiled meats
or chicken, added to soups for extra flavor, or used as a seasoning for salad dressing.
A little may be combined with mayonnaise for a vegetable dip; or serve over steamed
fresh vegetables or new potatoes.
- 2 cups fresh basil leaves, firmly packed (about 4 bunches of basil)
- 3 cloves garlic, minced
- 1/2 cup pine nuts
- 1 cup parsley (optional)
- 1/2 cup freshly-grated Parmesan cheese
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 to 1 cup olive oil
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- Puree all ingredients in a blender or food processor. If a food processor is
used, as little oil as possible should be used — no more than 1/2 cup.
- Put sauce into jars, pour a light film of oil on top, and cover with lids. Leave a small
space between the top of the oil and the lids if the jars are to be frozen.
- Refrigerate up to 2 months, or freeze up to 1 year.
- Serve with lightly buttered, freshly cooked pasta.
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